This past weekend, we had our 1st overnight guests – My sister and her husband. I have wanted to try this recipe out, and this was the perfect opportunity. They were really good – and even good leftovers the next day! I saw it on Elizabeth’s Edibile Experience ( love google reader ) and she got it from Giada!
Linguine and Prosciutto Frittatas
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
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.