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Tuesday, February 23, 2010

Frittatas and Presto Pasta Night

In my quest to use ingredients that I already have on hand, I was looking through recipes and happened across a frittata recipe that one can make in a muffin pan. Excited, I set out to make muffin frittatas.

The recipe was easy, delicious, and healthy. It called for prosciutto, eggs, noodles, cheese – you know all the good ingredients. I served them with a spinach salad. I had spinach on hand, along with feta and tomatoes. A little Italian dressing and lunch was ready.

Being home for an entire day was great. We didn’t do anything but work on pinewood derby cars, young author books, and cook. Not only did I make the frittata, I also made steak and hash browns for dinner. It was a yummy food day!

Linguine and Prosciutto Frittatas from Giada - Food Network

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


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. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen shears to cut the linguine into smaller pieces.

The pasta should measure about 3 cups.

Preheat the oven to 375 degrees F. 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.

I did make some changes to the recipe. I used Parmesan cheese instead of Asiago and regular Mozzarella instead of the smoked. I think it worked very well with those substitutions.

This is also my entry for Presto Pasta Night, hosted this week by Italian Mama Chef. If you get a chance, head over to her blog. She has many tasty treats!


Carol VR said...

I'll have to put my post up for my taste and create tomorrow... can't wait to see what you've chosen from my blog.

Anonymous said...

This looks so easy and delicious. I can't wait to try it out. Thanks for submitting it for the PPN party.
And thanks for the shout-out!

Katie's blog said...

I hope you like it. It was yummy. Next I am trying a whole frittata - you know the big guy!!

Ruth Daniels said...

I love pasta frittatas and yours looks particularly delicious. Thanks for sharing with Presto Pasta Nights.

Next week PPN will be Three! I do hope you're planning on sharing another tasty treat with us.

Cynthia said...

This is such a creative dish for PPN! It looks so delish! This would make a really great brunch meal too!