Prosciutto, Sweet Potato and Chicken Baked Frittatas

• 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.

sweet potatoes, olive oil, chicken breasts, spring onions, garlic, eggs, cream, coriander, fresh ground pepper

Taken from www.food.com/recipe/prosciutto-sweet-potato-and-chicken-baked-frittatas-116907 (may not work)