Shelly's Recipe

LINGUINE AND PROSCIUTTO INDIVIDUAL FRITTATAS - Giada De Laurentiis

Category: Breakfast and Brunch

1/2 lb linguine pasta, cooked al dente, drained
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 oz diced prosciutto
5 oz 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 tsp salt
3/4 tsp freshly ground black pepper
1/8 tsp freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

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. 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. Serves 6