FRITTATA WITH POTATO AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 12
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.
ROASTED SWEET POTATO & PROSCIUTTO SALAD
I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
POTATO AND PROSCIUTTO FRITTATA
This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.
Provided by By Bree Hester
Categories Lunch
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Serving
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
POTATO FRITTATA WITH PROSCIUTTO AND GRUYERE
Make and share this Potato Frittata With Prosciutto and Gruyere recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Beat eggs with water in large bowl. Season with 3/4 tsp salt and 1/2 tsp pepper. Beat in Gruyere and porsciutto.
- Heat olive oil in a large, nonstick, ovenproof skillet. Add potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the green onions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
- Bake the frittata for about 10 minutes, until nearly set in the center.
- Preheat the broiler. Broil the frittata 8" from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot ot room temperature.
- Can keep unmolded frittata at room temperature for 4 hours.
Nutrition Facts : Calories 210.4, Fat 14.2, SaturatedFat 4.4, Cholesterol 235.2, Sodium 112.7, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 10.8
SPINACH AND POTATO FRITTATA
This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.
Provided by Cheryl Leiser Harding
Categories Breakfast Potatoes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g
PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
PROSCIUTTO, SWEET POTATO AND CHICKEN BAKED FRITTATAS
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.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h45m
Yield 12 muffins, 8-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 409.1, Fat 31, SaturatedFat 15.1, Cholesterol 406.8, Sodium 177.2, Carbohydrate 13.3, Fiber 1.7, Sugar 2.9, Protein 19.3
More about "prosciutto sweet potato and chicken baked frittatas recipes"
PROSCIUTTO WRAPPED SWEET POTATOES WITH MAPLE …
From downshiftology.com
TWICE BAKED CHICKEN FAJITA SWEET POTATOES - CAFE DELITES
From cafedelites.com
EASY FRITTATA RECIPE WITH PROSCIUTTO, POTATO
From rachaelrayshow.com
LEEK & SWEET POTATO FRITTATA RECIPE | GET CRACKING
From eggs.ca
EASY PROSCIUTTO SPINACH FRITTATA RECIPE | HOW TO MAKE …
From joyfulhealthyeats.com
HAM SWEET POTATO FRITTATA - WELL PLATED BY ERIN
From wellplated.com
EASY ROASTED SWEET POTATO FRITTATA RECIPE - DELISH
From delish.com
PROSCIUTTO-WRAPPED BAKED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN SWEET POTATO FRITTATA - STEPH GAUDREAU
From stephgaudreau.com
5/5 (1)Total Time 35 minsCategory BreakfastCalories 256 per serving
- In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
- In a large cast iron skillet over medium-high heat, add the coconut oil. Then, sauté the chicken until it’s cooked through, about 4 minutes. Remove to a separate bowl.
- In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened and slightly tender, about 6 to 8 minutes. Now, add the cooked chicken back to the pan.
PROSCIUTTO FRITTATA WITH SWEET POTATO CRUST | THYME + JOY
From thymeandjoy.com
GIADA FRITTATA SWEET POTATO, FRITTATA WITH POTATO AND PROSCIUTTO …
From frittata-recipe-4.netlify.app
DELICIOUS SWEET POTATO OVEN BAKED FRITTATA - BLOGGHETTI
From blogghetti.com
FRITTATA WITH POTATO AND PROSCIUTTO | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
POTATO FRITTATA WITH PROSCIUTTO AND GRUYèRE RECIPE - TOM VALENTI
From foodandwine.com
PROSCIUTTO CHICKEN BREASTS & SWEET POTATO FRIES - NO SPOON …
From nospoonnecessary.com
EASY SWEET POTATO FRITTATA - THE PETITE COOK™
From thepetitecook.com
EASY TO MAKE BAKED SWEET POTATO FRITTATA - MOMSKOOP
From momskoop.com
SPINACH AND PROSCIUTTO QUICHE WITH A SWEET POTATO CRUST
From joyinthemeantime.com
BAKED CHICKEN AND SWEET POTATOES - THE LEMON BOWL
From thelemonbowl.com
SWEET POTATO, PROSCIUTTO AND FETA FRITTATA - THE GYM KITCHEN
From thegymkitchen.com
PROSCIUTTO, SWEET POTATO AND CHICKEN BAKED FRITTATAS WITH SWEET ...
From kostw.com
PROSCIUTTO CHICKEN AND SWEET POTATOES - WENDI'S AIP KITCHEN
From wendisaipkitchen.com
SWEET POTATO AND HAM FRITTATA RECIPE - TODAY
From today.com
SWEET POTATO, RED PEPPER AND FETA FRITTATA - COOKIE AND KATE
From cookieandkate.com
BAKED SWEET POTATO FRITTATA - ROSEMARY & MAPLE
From rosemaryandmaple.com
PROSCIUTTO AND SWEET POTATO FRITTATA - THEFANCYNAPKINS.COM
From thefancynapkins.com
SWEET POTATO, RED PEPPER, AND FETA FRITTATA RECIPE | RECIPES.NET
From recipes.net
SWEET POTATO FRITTATA RECIPE - BUTTER & BAGGAGE
From butterandbaggage.com
SWEET POTATO FRITTATA - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CHICKEN AND ROASTED SWEET POTATO FRITTATA - SIMPLY SIBO
From simplysibodiet.com
FIESTA FRITTATA WITH SWEET POTATOES, CHICKEN SAUSAGE AND QUINOA
From domesticate-me.com
PROSCIUTTO, SWEET POTATO AND CHICKEN BAKED FRITTATAS RECIPE
From recipenode.com
BAKED SWEET POTATO FRITTATA RECIPE - FROM VAL'S KITCHEN
From fromvalskitchen.com
PROSCIUTTO AND SWEET POTATO FRITTATA
From pinterest.com
FRITTATA RECIPE {LOADED BAKED POTATO} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHEESY CHICKEN POTATO FRITTATA - GRANDBABY CAKES
From grandbaby-cakes.com
PROSCIUTTO, SWEET POTATO AND CHICKEN BAKED FRITTATAS
From worldbestfilletrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love