Linguine And Prosciutto Frittatas
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Linguine Pasta7 large
Egg1 cup
Milk1 cup
Cream1 cup
Mascarpone Cheese170 g
Prosciutto (diced)1 cup
Asiago Cheese (grated)1 tsp
Salt1 tsp
Nutmeg (freshly grated)Directions:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
4
Drain the pasta in a colander
5
While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces
6
The pasta should measure about 3 cups
7
Preheat the oven to 375 degrees F
8
Grease the muffin tin
9
In a blender combine the eggs, milk, cream, and mascarpone cheese
10
Blend until well combined
11
Transfer the mixture to a large bowl
12
Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg
13
Stir until the ingredients are combined
14
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top
15
Bake until firm and cooked through, about 30 to 35 minutes
16
Let cool for 3 minutes before removing from the tin
17
Arrange on a serving platter and serve