Spinach and Prosciutto Frittata
This post contains affiliate links. For more information, read my privacy policy.
My partner is a sucker for prosciutto. I don’t buy it very often, as neither of us are really supposed to be eating it in the first place, but it’s really nice to indulge every now and then and this Spinach and Prosciutto Frittata is a delicious, easy choice. With coconut milk for body, its dairy free and chives, parsley, and thyme add lovely bursts of flavor. Enjoy!
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
Spinach and Prosciutto Frittata
This Spinach and Prosciutto Frittata makes for a delicious breakfast or brunch, with chives, parsley, and thyme adding flavor.
Equipment
Ingredients
- 8 medium eggs
- 4 slices prosciutto chopped
- 1 green onion sliced
- 1 cup spinach
- 2 tablespoons coconut milk
- 1 teaspoon sea salt
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 325 degrees F and grease an oven-safe skillet with coconut oil.
- Combine all the ingredients in a large mixing bowl and stir well, then pour into the skillet.
- Bake 25 minutes or until the egg has set in the middle.