Prosciutto, Sweet Potato and Chicken Baked Frittatas

“Flavoursome and elegant individual frittatas baked in a muffin pan. Eaten warm or cold, they are ideal for brunches, lunches and picnics. Adapted from the Australian Gourmet Magazine.”
READY IN:
1hr 45mins
SERVES:
8-12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam sweet potato in a steamer until just tender and allow to cool.
  2. In a sauté pan, heat the olive oil and cook the chicken over a medium heat for 2-3 minutes on each side or until cooked through.
  3. Remove chicken and allow to cool.
  4. Add garlic and spring onions to the pan used for cooking the chicken breasts and sauté for 1-2 minutes over a gentle to medium heat, stirring continuously, until the garlic is softening but not browning and the spring onions are beginning to wilt.
  5. In a bowl, combine the garlic, spring onions, eggs, cream and coriander.
  6. Season to taste with freshly ground pepper and whisk until well combined.
  7. Coarsely chop the cooled chicken breasts.
  8. Grease 10 holes (1 3/4-cup capacity) of a muffin tin and line with prosciutto, allowing it to extend 2 inches over the sides of each hole.
  9. Fill the lined holes with the egg mixture and top with the diced sweet potato and chicken.
  10. Fold the prosciutto over to cover the top of each frittata.
  11. Bake at 180°C for 20-30 minutes or until the frittatas are just set and the tops are browned.
  12. Stand the frittatas for 5 minutes before removing from tin.
  13. Store the frittatas in an airtight container in the refrigerator for up to three days.
  14. Chef’s note: You may find it convenient to cook the sweet potatoes and chicken some time earlier.

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