Linguine And Prosciutto Frittatas

Lillian Russo


This is a recipe I've made many times! Its from GroupRecipes and it was posted by a member named Luisascatering. My whole family LOVES this recipe! I love the combo of cheeses and the hint of smokey flavor! I made a mistake and used 1 egg instead of 7 but it still turned out beautifully! I think I'll make these in mini muffin tins to serve as horderves at my next party! The recipe isn't mine but the photo is!

★★★★★ 1 vote
30 Min
35 Min


1/2 lb
linguine pasta
7 large
1/2 c
1/4 c
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
1 tsp
kosher salt
3/4 tsp
black pepper
1/8 tsp
nutmeg-freshly grated


1Bring 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.
2While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
3Preheat the oven to 375 degrees F. Grease the muffin tin.
4In 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.
5Using 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.

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy