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Linguine and Prosciutto Frittatas Recipe

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This recipe for Linguine and Prosciutto Frittatas is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. linguine
7 large eggs
1/2 c. milk
1/4 c. heavy cream
1/2 c. mascarpone cheese
6 oz. diced prosciutto
5 oz. smoked mozzarella cheese, diced (1 cup diced) [can be replaced w/equal amount mozzarella)
1/2 c. freshly grated Asiago cheese
1/4 c. finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 tsp. salt
3/4 tsp. freshly ground black pepper
1/8 tsp. freshly grated nutmeg
Directions:
Directions:
Break pasta into smaller pieces and cook in large pot of salted, boiling water until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

Preheat the oven to 375º. Grease a 12-cup muffin tin.

In a blender, combine the eggs, milk, cream and mascarpone. Blend until well combined. Transfer the mixture to a large bowl and add the cut pasta, prosciutto, mozzarella, Asiago, parsley, garlic, salt, pepper and nutmeg. Stir until the ingredients are combined.

Fill each muffin cup with about 1/3 cup of mixture; both pasta and liquid should fill the cup almost to the top. Bake until firm and cooked through, 30 to 35 minutes. Let the frittatas cool for 3 minutes before removing from the tin.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe courtesy of Giada De Laurentiis "Giada's Kitchen -- New Italian Favorites". Great for brunch!

 

 

 

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