Linguine and Prosciutto Frittatas

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

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
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      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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      • on July 16, 2011

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        These were magnificent! I made them in an extra large muffin tin for a dinner mid-week and what a treat. I served them with a Cesar salad. They were filling and satisfying with a blend of creamy flavors. I did a few things differently; I could not find smoked mozzarella so I used regular, I sprayed non-stick spray in the muffin tin first, and I substituted thin bacon for the prosciutto. They pop out of the tin with ease and look so appetizing on the plate. I would like to try them in mini muffin tins for appetizers in the future. I probably would need to cut the pasta even smaller for this kind of tin.

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