LINGUINE AND PROSCIUTTO FRITTATAS

Linguine And Prosciutto Frittatas image

Provided by Lillian Russo

Time 1h5m

Number Of Ingredients 13

1/2 lb linguine pasta
7 large eggs
1/2 c milk
1/4 c cream
1/2 c mascarpone cheese
6 oz diced smoked prosciutto
5 oz mozzarella cheese-shredded (1 cup)
1/2 c fresh grated parmesan cheese
1/4 c flat leaf parsley-finely chopped
2 clove garlic-minced
1 tsp kosher salt
3/4 tsp black pepper
1/8 tsp nutmeg-freshly grated

Steps:

1. 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 (2-3 for fresh pasta). Drain the pasta in a colander.
2. 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.
3. Preheat the oven to 375 degrees F. Grease the muffin tin.
4. 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, parmesan cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
5. 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.