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Linguine and Prosciutto Frittatas Recipe

Linguine and Prosciutto Frittatas

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Average Rating:

Total Reviews: 73

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  • 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.

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  • 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

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  • 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! :

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  • on January 16, 2012

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    Molto Buono!

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  • on January 01, 2012

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    I made this recipe for a New Year's brunch! It was a success with everyone that tried it. I will continue making it, but I will eventually try to substitute a little to make it more healthy. Def. a keeper!

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  • on January 01, 2012

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    I usually love Giada's recipes. I grew up in Italy and love what she cooks. This one was really dissapointing. I followed the recipe to a T. None of my guests likes it. I ended up tossing most of it.

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  • on December 26, 2011

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    Yummy,I did it on Christmas Day, everyone likes it.Happy Holidays from Malta,Jessie Gatt

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  • on December 25, 2011

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    These frittatas were excellent! We served these as part of our Christmas morning brunch in place of the usual sausage and egg casserole and everyone loved them. The linguine adds some texture to the frittatas while the proscuitto and cheeses add great flavor. I was able to buy chopped proscuitto at the store, which was a great time saver. I think we may have a new Christmas favorite here. Thanks for the recipe, Giada!

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  • on December 24, 2011

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    This recipe is truly a keeper, if for no other reason than the irresitable smell it creates in your home! It's easy to make and a hit with guest of all ages. Sure, the ingredients aren't cheap, but you'll find the outcome is worth every penny. We all know how Giada loves her illiteration, so in her honor, I'll describe it thusly: Creamy, crunchy, crispy carbonara in a cup! Heaven in every single bite!

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  • on December 16, 2011

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    excellent. very easy to make. warning: doubling the recipe makes almost 4 dozen!! proscuitto was too expensive so did half proscuitto and half canadian bacon. might experiment with different types of cheeses next time (keep the marscapone though. even good the second day nuked in the microwave.

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