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Linguine and Proscuitto Frittata

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“This is CrAzY good! A great way to use up leftover pasta. I have made this twice now, the 2nd time making it in a 9" pie plate. Can also be made in 12 muffin tins for a fun and easy serving presentation. I would suggest Crispy Prosciutto - Baked to crisp up the prosciutto. Serve with recipe#546010 Prep include time to bake the prosciutto. Another recipe from my Italian cooking class & Giada De Laurentiis.”
1hr 10mins

Ingredients Nutrition


  1. If baking the prosciutto, preheat oven to 350°. Baking will take 13-15 minutes. This can be done ahead of time.
  2. Preheat oven to 375°F for baking frittata
  3. 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.
  4. 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.
  5. Generously grease with nonstick spray, a large 9" pie plate OR 12 cup muffin tins.
  6. In a blender combine eggs, milk , cream, mascarpone cheese, salt, pepper, nutmeg & garlic. Blend until well combined.
  7. In a large bowl add the cut pasta, proscuitto, mozzarella, Asiago and parsley. Stir to combine.
  8. 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.
  9. 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.
  10. Let the frittata cool for 5 minutes before serving.
  11. 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.
  12. If baked ina pie plate, cool, cut into 6-8 portions.
  13. Arrange on a serving platter or individual plates.
  14. Enjoy!

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