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Mini Linguine and Prosciutto Frittatas

If you want to switch things up at your next brunch party, these mini linguine and prosciutto frittatas are a fun way to use up leftover pasta. I use a mix of mascarpone, smoked mozzarella, and Asiago cheeses, but you can use whatever you have on hand. 

When I was young, my mother would throw leftovers of any kind of pasta (red-sauced, white-sauced, whatever) into her frittata mixture for a snack for us kids. She generally made one large frittata, but I like to make them in individual servings; that way you can keep them in the fridge and grab one for a quick, nutritious snack, hot or cold.

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Mini Linguine and Prosciutto Frittatas

Category

Breakfast

Servings

6

Prep Time

10 minutes

Cook Time

45 minutes

Calories

455

Author:

Giada De Laurentiis

Image of Mini Linguine and Prosciutto Frittatas

Ingredients

  • ½ pound linguine
  • 7 large eggs
  • ½ cup milk
  • ¼ heavy cream
  • ½ cup mascarpone cheese
  • 6 ounces diced prosciutto
  • 5 ounces smoked mozzarella cheese (diced (1 cup diced))
  • ½ cup freshly grated Asiago cheese
  • ¼ 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

Instructions

  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, 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.
  2. Preheat the oven to 375°F. Grease a 12-cup muffin tin.
  3. In a blender, combine the eggs, milk, cream, and mascarpone. Blend until well combined. Transfer the mixture to a large bowl and add the cut pasta, the prosciutto, mozzarella, Asiago, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
  4. Fill each of the muffin cups with about 1/3 cup of the mixture, both the pasta and the liquid should fill the cup almost to the top. Bake until firm and cooked through, 30 to 35 minutes. Let the frittatas cool for 3 minutes before removing from the tin. Arrange on a serving platter or place 2 on each of 6 individual plates and serve.

Nutrition

Nutrition

per serving
Calories
455
Amount/Serving % Daily Value
Carbs
15 grams
Protein
23 grams
Fat
33 grams
Saturated Fat
16 grams
Cholesterol
255 milligrams
Sodium
951 milligrams
Fiber
1 grams
Sugar
2 grams
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Vegetarian

1 comment

  • Author's avatar image
    Daniella Accardi Stroh

    I love frittatas! My mom always made a simple one with fried potatoes and Parmesan cheese, so yummy for breakfast. The addition of pasta is genius! My 7 yr old daughter has stoped eating eggs and I’ve been trying to find recipes to entice her to try them again. With all the other good stuff crammed into these she might not even notice the eggs. Yay!

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