Prosciutto Sweet Potato And Chicken Baked Frittatas Recipes

Steps:

• Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
• Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
• Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
• Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
• Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
• Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Steps:

• Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
• In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
• In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
• Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.

Steps:

• Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

Steps:

• Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
• Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs. Sprinkle half of prosciutto and half of peas over potatoes. Repeat with remaining potatoes, prosciutto and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.

Steps:

• Preheat oven to 350°F.
• In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
• Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
• Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
• Allow mixture to cool for 5 minutes.
• In a small dish, mix together dry milk with light cream until smooth.
• Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
• Lightly oil or grease an ovenproof skillet or casserole dish.
• Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
• Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
• Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
• Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
• Allow to cool slightly before slicing and serving.

Steps:

• 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.