Linguine and Prosciutto Frittatas

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I made these for dinner last night and my husband and I both really liked them. I served them with peas, which was a good balance. I used orzo as suggested in other reviews. Also, I put the garlic in the blender with the egg mixture because I avoid chopping when I can. Next time I would cut back some of the salt. I look forward to making this again.

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I made this for a birthday brunch. I prepped the dry ingredients the night before and made the egg mixture the morning of. I had 7 guests and was thought the 6 servings meant six frittatas, so I added an additional half portion of each ingredient to make 9 servings. Whoops! Turns out one serving is two fritatas. So I made one regular 12-muffin tin for the brunch and made the additional 6 for dinner a couple of days later. The other change I made was I left out the salt. The prosciutto and the smoked mozarella provided enough saltiness. Next time around, I think I'll try using orzo instead of linguine.

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These were so awesome. I made them ahead of time and took them to my parents house for New Years. They were great even a couple of days later just warmed up. So easy. I did double the batch as it said it only made six frittatas and it seemed to produce more than 6 x 2. As I had lots of extra mix, I tried a couple of small loaf pans and even some larger muffin tins. Definitely recommend staying with the regular sized muffin tin as the larger sizes seem to dry out the frittatas. I will be making this dish for years to come!!!

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I made this christmas morning before everyone got up. It was a hit! I used the larger muffin pans. Plus sent the leftovers off with friends and they enjoyed the next morning.

I think this will become a Christmas morning tradition and will be great for other occations for brunch.

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Fixed this as an accompaniment for ham for Christmas Dinner, had some mixture left over, refrigerated it and fixed for breakfast the day after Christmas and it was wonderful, so can be successfully mixed up the night before. Leaving the linguine at the recommended length allows for a delicious crispyness around the top of the frittata...my favorite part!

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I made these for Christmas morning. I made the mixture the day before and filled the muffin tins in the AM and it worked great. I followed the recipe pretty closely. I used cream cheese instead of marscapone and used orzo instead of linguine. Was a little worried about the pasta sticking out and getting too crunchy so I changed it to orzo. These were a huge hit with my guests and my husband took some leftovers to work. He said they heated up great.

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I liked this new recipe the best this Holiday season (and so did my guests. For a cocktail party, I used 2 mini muffin trays (48 mini muffins. I broke the pasta into small 1" pieces before boiling, and then used a strainer rather than a colander to drain - so the small pieces wouldn't go through the holes. It was excellent. For the vegetarians, I omitted the prosciutto and added more basil -- it was delicious! Experiment away...

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Tried this for our annual Christmas breakfast. It was amazing and so easy. Did all of the chopping and cooked the pasta the night before so I only had to do the combining the morning of. Flavors of all the cheeses were perfect, didn't have smoked mozz so just used regular and it was still delicious. Will definitely make again and not just for the holidays. They were a hit!

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The frittatas were delicious but a bit too salty, I felt. The recipe calls for a tsp. of salt. I used just 3/4 tsp. and that was still too much. The proscuitto is very salty. Next time I'd use a scant 1/4 tsp. salt.

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I served these for Christmas morning brunch today and they got rave reviews. Everyone loved them and there wasn't a single one left. Even my father, who typically dislikes pasta, commented on how good they were. I think you could combine all the non-liquid ingredients the night before and then blend the egg mixture right before baking in the morning. I highly recommend these to anyone wanting an easy and delicious addition to your holiday brunch or buffet table. I had about 1/4 if my mixture remaining after filling my 12 muffin cups, so it might be a good idea to have some ramekins at the ready. Thanks Giada once again for a faboulous recipe.

P.S. To those that used the reveiw forum for reasons other than to RATE THE RECIPE, please stop wasting the time of true cooks in search of honest ratings and feedback of the recipes! If the show bothers you, don't watch it.