Prosciutto-Wrapped Pesto Frittata Muffins
Before I talk about these cute little frittata muffins I want to tell you about one of my latest favorite cookbooks!
Nom Nom Paleo: Food for Humans (written by the creators of the Nom Nom Paleo blog) came out last fall, but I requested a review copy because I had heard such good things about it. I’m so glad I did. Plus, I get to give one away to one of you!
I love their little pig-tailed mascot and the spunky illustrations and commentary. They make paleo cooking very approachable and (gasp) fun! They also explain why they went down the paleo road and give a fantastic overview of what to eat and why — probably the most straightforward and concise explanation I’ve ever read.
I didn’t waste any time diving in and testing out a few recipes, either!
I tried the Prosciutto-Wrapped Frittata Muffins and created a version of my own! (Photo above, recipe below!) Can I just tell you how great these are? The prosciutto gets nice and crispy/chewy and holds these mini frittatas together so well. I bet they freeze nicely, but I haven’t had any leftover to try it out. In fact, I may have to double these every time I make them just so everyone is happy!
My favorite part about these? My 5-year-old likes them. She’s currently on an egg strike, and refuses to eat anything for breakfast besides pancakes and waffles.
IT. DRIVES. ME. BONKERS.
But, she’ll wolf these down like nobody’s business.
Next I tried Fiona’s Green Chicken which is a herb-rich, intensely-flavored marinade that would be great on anything from drumsticks to steak. I really, really loved it. So did my kids.
I couldn’t resist trying Magic Mushroom Powder. Anything with “magic” in the title grabs my attention. And it is definitely true to its name. I used this seasoning blend on vegetables and meat and it give everything it touches a big, fat punch of umami.
I have a very long list of recipes to try from this, and I’m beyond excited. My only… hang up? suggestion?… would be the heavy dose of Asian flavors in the book. Asian flavors are OK, but I usually gravitate toward tex-mex, Indian, or fresh Italian-type flavors. Just a personal preference, although there are a lot of Asian recipes in there that caught my eye.
I’ll be giving away a copy of Nom Nom Paleo: Food For Humans in a couple of weeks as part of “Natalie’s Favorite Things” giveaway, so keep your eyes peeled!
What does that even mean? Like, keep your eyelids peeled back so you don’t miss anything by blinking? Weird.
1. I used jarred sun-dried tomatoes.
2. I used a silicone muffin pan and didn't bother oiling it. They came out perfectly.
3. Again, if you're strict paleo, you can make your own basil pesto from scratch. I linked to a recipe below. It's easy and you can freeze the leftovers in an ice-cube tray.
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