Spinach and Prosciutto Frittata Muffins

These spinach and prosciutto frittata muffins are easy to make and will last all week as a great snack!

Nonstick cooking spray

6 large eggs

1/2 cup whole milk

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

3/4 cup soft goat cheese, crumbled

5 ounces baby spinach, wilted and chopped#

1/2 cup roasted red pepper, diced

2 ounces prosciutto, sliced into ribbons*

# place spinach in microwave 1-2 min and squeeze out water.

*alternatively, use Diced ham

DIRECTIONS

1. Preheat oven to 350F. Spray a 12-cup muffin pan with nonstick cooking spray.
2. In a large bowl, beat the eggs, milk, salt, and black pepper. Stir in the cheese, spinach, and roasted red pepper.
3. Divide the batter evenly among the muffin cups (about 1/4 cup each), top with some prosciutto, and back 20 to 25 minutes, or until just set in the center.
4. Cool on a wire rack 5 minutes, then remove them from the cups. Serve warm.  These can be refrigerated up to 4 days; to reheat, microwave on High 30 seconds. 

Serves 6, about 155 calories, 13g protein, 4 g carbohydrates, 10g fat (4g saturated, 1g fiber, 520 mg sodium

Thank you Barb Skogen for the recipe!