Here’s a fun way to use up leftover pasta. 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 quick 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.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 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.
Step 2
Preheat the oven to 375°F. Grease a 12-cup muffin tin.
Step 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.
Step 4
Fill each of the muffin cups with about 1/3 cup of the mixture; both the pasta and 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.
