Ingredients 2 servings

  • 1 1/3 oz. Prosciutto (roughly chopped)

  • 1 2/3 cups Cauliflower Rice

  • 1 1/3 Egg

  • 1 Carton Egg whites -cage free

  • 1/3 cup Arugula (roughly chopped)

  • 1 1/3 tbsps. Parsley (finely chopped)

  • 2 2/3 tbsps. Nutritional Yeast

  • Sea Salt & Black Pepper (to taste)

  • 2 Ella’s Flats

Directions Notes

1. Preheat the oven to 375ºF (191ºC) and lightly grease a muffin tin.

2. Heat a large skillet over medium heat. Add the prosciutto and cook for a 3 minutes per side or until crisp. Remove from the pan and set aside.

3. In a large bowl add the cauliflower rice, eggs, arugula, parsley, nutritional yeast, sea salt and pepper. Mix well to combine.

4. Scoop the cauliflower mix into the muffin tin, filling to the top and creating a small hollow space in the top. Add the prosciutto to the hollowed-out space. Place in the oven and bake for 15 minutes. Remove, let it cool slightly and then serve and enjoy!

*This can be made with any non-starchy veggies of choice!! I love to rotate this on a weekly basis changing up the ingredients.