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.
Mini Linguine and Prosciutto Frittatas
- 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
- 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.
- Preheat the oven to 375°F. Grease a 12-cup muffin tin.
- 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.
- 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.