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Cook1 hr 10 mins
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.
- 400 g sweet potatoes, peeled and diced into 1/2 inch pieces
- 1 tablespoon olive oil
- 2 chicken breasts, filleted
- 4 spring onions, trimmed and finely chopped
- 3 garlic cloves, peeled, crushed and finely chopped
- 12 eggs, lightly whisked
- 2 cups cream
- 2 tablespoons coriander, chopped
- fresh ground pepper, to taste
- 10 slices prosciutto
- Steam sweet potato in a steamer until just tender and allow to cool.
- 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.
- Remove chicken and allow to cool.
- 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.
- In a bowl, combine the garlic, spring onions, eggs, cream and coriander.
- Season to taste with freshly ground pepper and whisk until well combined.
- Coarsely chop the cooled chicken breasts.
- 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.
- Fill the lined holes with the egg mixture and top with the diced sweet potato and chicken.
- Fold the prosciutto over to cover the top of each frittata.
- Bake at 180°C for 20-30 minutes or until the frittatas are just set and the tops are browned.
- Stand the frittatas for 5 minutes before removing from tin.
- Store the frittatas in an airtight container in the refrigerator for up to three days.
- Chef’s note: You may find it convenient to cook the sweet potatoes and chicken some time earlier.
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]
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!