Prosciutto, Sweet Potato and Chicken Baked Frittatas Recipe

Name: Prosciutto, Sweet Potato and Chicken Baked Frittatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Steam sweet potato in a steamer until just tender and allow to cool.
2
In a saute 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 saute 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 180C 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
Chefs note: You may find it convenient to cook the sweet potatoes and chicken some time earlier.

1193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Prosciutto, Sweet Potato and Chicken Baked Frittatas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto, Sweet Potato and Chicken Baked Frittatas

How did you like this recipe?

Frequently Asked Questions