Linguine and Proscuitto Frittata - linguine

Method

• If baking the prosciutto, preheat oven to 350.
• Baking will take 13-15 minutes.
• This can be done ahead of time.
• Preheat oven to 375F for baking frittata
• Bring a large pot of salted water to a boil.
• Add the pasta and cook until tender but firm to the bite (al dente), about 8-10 minutes for linguine.
• Drain the pasta in a colander.
• While the pasta is still in the colander, use a pair of kitchen shears to cut the pasta into smaller pieces.
• Pasta should measure about 3 cups.
• Generously grease with nonstick spray, a large 9" pie plate OR 12 cup muffin tins.
• In a blender combine eggs, milk , cream, mascarpone cheese, salt, pepper, nutmeg & garlic.
• Blend until well combined.
• In a large bowl add the cut pasta, proscuitto, mozzarella, Asiago and parsley.
• Stir to combine.
• Fill the pie plate OR muffin tins with pasta mixture.
• Each muffin tin will be about 1/3 C of the mixture.
• Pour the egg mixture over the pasta.
• The tins should be filled almost to the top.
• Bake until firm and cooked through: about 40-45 for a pie plate OR 30-35 minutes for muffin tins.
• A knife inserted in the center should come out clean.
• Let the frittata cool for 5 minutes before serving.
• If making muffins: cool & removing from the tins.
• You may wish to slide a knife blade around each muffin cup to help release the frittatas.
• If baked ina pie plate, cool, cut into 6-8 portions.
• Arrange on a serving platter or individual plates.
• Enjoy!