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Linguine and Prosciutto Frittatas Recipe

Linguine and Prosciutto Frittatas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 41-50 of 73

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  • on December 28, 2008

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    I have been trying out recipes for our new year's brunch and this is definitaly going to be on the menu. The entire family loved it and wanted more.
    Another hit for Giada!!!!

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  • on December 28, 2008

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    I'm about to try the recipe now, but as far as what she wears...if you don't like it, watch Barefoot Contessa...if she wore Giada's clothes, then I'd be upset.

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  • on December 21, 2008

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    This recipe is delicious as is, but I switched it up to make it vegetarian friendly. I swapped out the prosciutto, parsley and smoked mozz, and swapped in sauteed shallots, sundried tomatoes, fresh basil, regular mozz and parm. This is a really great basic recipe that can easily be switched around in many different ways. Thanks, Giada!

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  • on December 15, 2008

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    I made this recipe for my family last Christmas morning and they are requesting it again. It was simple, tasty, and an innovative way to look at using left over pasta and ingredients to create a special breakfast dish.

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  • on December 09, 2008

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    Made this for a women's Christmas brunch. It was a hit! I sauteed and onion with the 2 cloves garlic. Everyone wanted the recipe. Thanks Giada!

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  • on December 08, 2008

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    First to those of you who have sabotaged this rating with your reviews of Giada's wardrobe...please stay off this part of the website!! Write directly to FoodNet for that (if you must Cooks are looking for information regarding prep, ingredients and taste ONLY. To that end cooks...this is a fabulous recipe and totally easy to prepare. It was a hit with everyone including the kids.

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  • on December 06, 2008

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    I have actually made three binders of Food Network Recipes, mostly your recipes. I have spent a lot of time in Italy, and find that your recipes truly represent the beauty of Italian cooking. I have not made this recipe, but I am making a copy of it and will spring it on my husband on the weekend for a trial run. I have watched you from your beginning (shy on the the Food Network and watched you blossom into a very self-confident young woman. You are a great inspiration to all of us "want to be really great cooks" out here, so please don't that to heart all the silly notions about how you dress. I don't know know if you read these reviews or not, but just know that there are a lot of us out there that really appreciate you.

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  • on December 06, 2008

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    ** Merde !! ** Where do we begin !?! . . . Over the past years (4+ of our watching your network, we've always enjoyed watching "Everyday Italian," especially. We've enjoyed learning from Ms. Giads's demonstrating the development, creativity, expertise in her inspiring recipes, particularly. Because of her user-friendly style and her innovative and delicious recipes, she has been one of our favorites; she's was an inspiration. Because of her show, we've enjoyed watching her and your network expand; she was a true talent, backed by the **best credentials**," of course. However, sadly to say, especially during the past two seasons, particularly this one, we've notice a distinct **change** in her **wardrobe**. Because of this and more importantly, sadly to say (with a giggle and a wink, we now refer to her shows as, "Everyday Cl**v*g*." (Did anybody catch the conclusion of the recent "book signing" episode"?? What was up with the **pickaboo** shots and knowing smile?? N'est c'est pas?

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  • on December 06, 2008

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    I disagree, there are many people who watch, just waiting for the event you are afaid of to happen - besides the food is GREAT!!!!!

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  • on October 31, 2008

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    I love all of Giada's recipes and can't wait to try this one. Any suggestions regarding making it in one pan, say a meatloaf pan or baking pan? Make more of a dinner out of it than an appetizer. Thanks in advance for any suggestions

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