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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 51-60 of 73

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  • on October 21, 2008

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    Just made this for my office's Iron Chef contest and won. Cannot describe how good this recipe is. Didn't find smoked mozz, so just used regular and it was great.

    I did a double batch. Used a regular size muffin pan for the judges' samples, and mini muffin pan for the rest of the people. It was insanely good. I made them in the morning, put them in the fridge, and then pulled them out about an hour before the contest. Served some at room temp, and put others in the microwave for about 30 seconds to bring them up a bit. Both were great.

    I never saw the show that aired with this, but I am amazed at all of the negative reviews based on what Giada was wearing. For God's sake... rate the recipe, not what the chef was wearing.

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  • on August 11, 2008

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    Please help me!! I have made these before day of and they are delicious--However I plan on making these for an upcoming event and need to make a large quanity I want to make them ahead of time---how do I reheat without overcooking?

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  • on May 19, 2008

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    Let's face it, she's hot and some people can't stand it. I'm sick and tired of people bashing this lady because of her attire and in no way, shape or form rating the recipe in question. Where are the moderators?From now on, I will rate her recipes with five stars to balance out the jealous mob that only focuses on her cleavage. Bonzai!

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  • on April 03, 2008

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    This recipe was a lot of work and I didn't think it was that great. It was definitely edible, but nothing special and not worth all the work and clean up.

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  • on March 08, 2008

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    Fabulous, could eat this all the time

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  • on January 08, 2008

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    My family loved this. For those of you that think there's too much fat, use your imaginations!! I used reduced fat ricotta, turkey bacon and fat free half & half and it was amazing. We even took the leftovers skiing and scarfed them up even when they were cold. This will be on my Christmas morning table for many, many years.

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  • on December 30, 2007

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    I loved this. I made it exactly as the recipe says for Christmas morning. It was easy to do and turned out perfect. The linguine that sticks out of the frittata does get crisp so I will be more careful to tuck those pieces down in next time, but everyone liked it and I will definitely make this one again. It even tasted good cold as leftovers the next day.

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  • on December 26, 2007

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    We made these yesterday for Christmas morning and used jumbo muffin tin so the recipe only yielded six servings.

    It was perfect. I'm not a fan of prosciutto ham, and so I was weary of using it here. Regardless, we used the procuitto and the frittatas were fantastic. We expected a heavy testing dish, but this recipe was light and very favorful.

    For the record, Giada looks great. The people who disagree with her attire need to get a life, go on a diet, or both.

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  • on December 25, 2007

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    Just made this for Christmas brunch. Everyone loved it. It was very rich tasting. It made 21 muffin size frittatas. Careful to keep all the pasta submerged or it will get too crunchy. Will definitely make again

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  • on December 23, 2007

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    Great!! Everyone enjoyed it! I watched Giada make it on TV. When she did it, she only made 6. I then automatically doubled the recipe not knowing the original recipe is for 12 regular sized muffin tins. So, I had 24! The pasta gets a bit crunchy if it's sticking out of the egg mixture after it's baked. If you and your guests know it's pasta and not something that's going to break their teeth, then it's still wonderful! I love smoked mozz in this recipe.

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