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    You are in: Home / Recipes / Prosciutto, Sweet Potato and Chicken Baked Frittatas Recipe
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    Prosciutto, Sweet Potato and Chicken Baked Frittatas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    35 mins

    1 hr 10 mins

    bluemoon downunder's Note:

    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.

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    Serves: 8-12



    Units: US | Metric


    1. 1
      Steam sweet potato in a steamer until just tender and allow to cool.
    2. 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. 3
      Remove chicken and allow to cool.
    4. 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. 5
      In a bowl, combine the garlic, spring onions, eggs, cream and coriander.
    6. 6
      Season to taste with freshly ground pepper and whisk until well combined.
    7. 7
      Coarsely chop the cooled chicken breasts.
    8. 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. 9
      Fill the lined holes with the egg mixture and top with the diced sweet potato and chicken.
    10. 10
      Fold the prosciutto over to cover the top of each frittata.
    11. 11
      Bake at 180°C for 20-30 minutes or until the frittatas are just set and the tops are browned.
    12. 12
      Stand the frittatas for 5 minutes before removing from tin.
    13. 13
      Store the frittatas in an airtight container in the refrigerator for up to three days.
    14. 14
      Chef’s note: You may find it convenient to cook the sweet potatoes and chicken some time earlier.

    Ratings & Reviews:

    • on November 09, 2008


      I used American yams (Over here we sometimes have a difficult time getting the names of things right!) & some lite cream, but otherwise followed the recipe! The muffin form is an interesting way to serve this, & another time I might just make these to include on my finger food counter when I host my next monthly group! Thanks for sharing the recipe! [Tagged, made & reviewed in the Potluck Tag Game]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2008


      Delicious and company-worthy! I reduced the coriander to 1 teaspoon and added in cayenne pepper, I had only jumbo eggs so I used 9 instead of the 12 some of my eggs had double yolks, I also added in some seasoned salt, I will make this again soon, great recipe thanks for posting bluemoon!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Prosciutto, Sweet Potato and Chicken Baked Frittatas

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 409.1
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 15.0 g
    Cholesterol 406.7 mg
    Sodium 177.1 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 1.7 g
    Sugars 2.9 g
    Protein 19.2 g

    The following items or measurements are not included:


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