Photo: Linguine and Prosciutto Frittatas Recipe
Ingredients
- 1/2 pound linguine pasta
- 7 large eggs
- 1/2 cup milk
- 1/4 cup cream
- 1/2 cup mascarpone cheese
- 6 ounces diced prosciutto
- 5 ounces smoked mozzarella cheese, diced (1 cup diced)
- 1/2 cup grated Asiago cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- Special equipment: 1 regular-sized muffin tin for 12 muffins
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
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By mreed1216_11310594
Leominster, MA
on April 02, 2012
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I initially reviewed this recipe after following it for the most part with some slight substitutions in the cheeses for Christmas breakfast. Since then, I have made this recipe other times and I have used it as a base and substituted the pasta out entirely and used shredded potatoes or the already cooked, cubed convenience kind you can get in a bag near the produce section. I did this as I have been cutting back on the pasta and gluten in my diet. The potato version are absolutely delicious as well. I'll continue to use the egg/cream base and just swap out whatever ingredients I want or have on hand.
By chiisaiasiangal
Honolulu, HI
on March 30, 2012
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WARNING: this recipe is VERY messy! I was making it with my 8-year old and the cream/egg mixture got EVERYWHERE in transferring from food processor to muffin tin! Don't get me wrong, they're delicious! But they're almost not worth the cleanup
By rgioia42
Melville, NY
on February 22, 2012
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Delicioso! The flavors of these frittatas are superb! These were actually kind of like mini quiches without the crust...definitely great for brunch, although I did make them for dinner. Served these with roasted asparagus and ciabatta rolls. Everyone RAVED about them, and I will most definitely be using this recipe again in the future. Thanks for another great recipe, Giada! You never fail to disappoint! :
Read all 73 reviews