Preheat oven to 375 F and line a muffin tin with liners.

In a safe, nonstick skillet, add the oil and heat over medium heat. Add the onions and saute until translucent.

Add the spinach and saute 2 minutes to wilt. Set vegetables aside to cool slightly.

In a medium bowl, whisk together the eggs and coconut milk. Add the coconut flour, a little at a time and whisk to combine. Mixture will thicken up a bit. Season wit salt and pepper. Stir in vegetables.

Line each muffin cup with a slice of proscuitto, taking care to cover the sides and bottom.Spoon batter into the proscuitto cups and top with cherry tomatoes.

Transfer to oven and bake 18-20 minutes.