Slow Cooker Spaghetti Frittata & Eggland’s Best Giveaway!

Slow Cooker Spaghetti Frittata

Slow Cooker Spaghetti Frittata

This slow cooker spaghetti frittata makes a satisfying supper, especially when served with a green salad. It would also be delicious for breakfast, brunch or lunch.

Made with bits of chopped pepperoni or ham, peas and cooked spaghetti, it’s held together with beaten eggs and is a delicious way to celebrate National Egg Month!

Did you know that May is National Egg Month?

I didn’t until I was contacted by the folks at Eggland’s Best Eggs about participating in their 2014 Eggland’s Best Recipe Contest.

Eggland’s Best will be accepting original recipes through their website between May 5th and July 31st. One Grand Prize Winner will receive $10,000 and a one year supply of EB eggs. Category winners will receive a cash prize of $1,000 and a six-month supply of EB eggs.

How great is that? They’re also providing a giveaway.

Eggland’s Best Giveaway!

Eggland’s Best has agreed to send a Gift Pack that will include 2 coupons, each valid for a free carton of EB eggs and a $25 Visa gift card to one of my readers! Just leave a comment telling me your favorite dish to make with eggs by Friday, May 16th at midnight to be entered for a chance to win! (This giveaway is open to US residents only, no P.O. boxes.)

Giveaway is now over. Thanks to everyone who participated. The winner is Lisa Brown. Congratulations, Lisa!!

I’m a big fan of eggs. They are easy, healthy, delicious and extremely versatile. I may be an outlier among Weight Watchers – a woman who eats mostly whole eggs instead of egg whites and/or egg white based egg products!

Did you know that the majority of vitamins and nutrients of an egg are found in the yolk? Compared to ordinary eggs, EB eggs have:

  • Four times more vitamin D
  • More than double the omega-3s
  • Ten times more vitamin E
  • 25% less saturated fat

Skinny on Slow Cooker Spaghetti Frittata

This slow cooker spaghetti frittata is an easy, healthy, delicious way to use up leftover spaghetti or other shape pasta. Think of this recipe as a template and use whatever meat and/or vegetable you think would work together and taste good.

I served it with a salad of mixed greens, sliced strawberries and orange sections tossed in a simple vinaigrette. And then enjoyed the leftovers for lunch throughout the week.

Each serving has 243 calories and *6 Weight Watchers Points Plus.

Slow Cooker Spaghetti Frittata is definitely something I’ll make again.

Enjoy!

Making Slow Cooker Spaghetti Frittata Step by Step…

Slow Cooker Spaghetti Frittata with Eggland’s Best Eggs…

Slow Cooker Spaghetti Frittata Egglands Best Eggs

Gather your ingredients…

Slow Cooker Spaghetti Frittata Ingredients

In a large bowl, whisk together the eggs and Parmesan…

Slow Cooker Spaghetti Frittata Eggs and Parmesan

Add  the vegetables, meat and spaghetti and stir…

Bowl of Spaghetti Frittata Ingredients

Pour the mixture into your greased slow cooker (I used my 6-Quart)…

Slow Cooker Spaghetti Frittata Uncooked

Top with cheese, cover and cook until done…

Slow Cooker Spaghetti Frittata Add Cheese

Slice into wedges and enjoy!

Slow Cooker Spaghetti Frittata

Slow Cooker Spaghetti Frittata

4.9 from 7 reviews
Slow Cooker Spaghetti Frittata
 
Prep time
Cook time
Total time
 
Slow cooker spaghetti frittata makes for an easy, healthy and delicious breakfast, brunch, lunch or supper.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 8 large eggs
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ¾ cup frozen peas, thawed
  • ¼ cup chopped roasted red bell pepper, drained and patted dry
  • 2 ounces turkey pepperoni or lean ham, chopped (about ¾ cup)
  • 4 ounces leftover cooked spaghetti or other pasta (about 2 cups)
  • 2 ounces chopped part skim mozzarella cheese
  • Chopped fresh basil for garnish, if desired
Instructions
  1. Ideal Slow Cooker Size: 5 to 6 Quart
  2. Generously coat the bottom and 2 inches up the sides of the slow cooker with nonstick cooking spray.
  3. In a large bowl, whisk together the eggs, Parmesan cheese, salt and pepper until well blended. Stir in the peas, pepper and meat. Add the spaghetti and toss to combine everything well.
  4. Pour the egg mixture into the prepared slow cooker and sprinkle the mozzarella cheese on top. Cover and cook on HIGH for 1 hour 15 minutes to 2 hours 30 minutes, or until a knife inserted in the center comes out clean. (Mine took about 1 hour and 45 minutes.)
  5. Sprinkle with chopped fresh basil if desired.
  6. Cut into wedges and serve.
Martha's Notes
Nutritional Estimates Per Serving (1/6th): 243 calories, 10.6 g fat, 18.1 g carbs, 1.7 g fiber, 18.6 g protein and *6 Weight Watchers Points Plus

*PointsPlus® for slow cooker spaghetti frittata calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Disclosure: The Eggland’s Best coupons, information and two gift cards (one for me and one for one of my readers) have been provided by Eggland’s Best.

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Comments

  1. Linda romer says

    My favorite dish to make with eggs is my husbands favorite breakfast frittata, refrigerated hashbrowns, ham,eggs, scallions and shredded chedder cheese.

  2. says

    My new fave is a free form fried egg concoction I recently created. Basically you crack an egg in the skillet (don’t touch it!), throw some meat/cheese/veggies on top and let it cook. The extra goodies sink into the egg and it turns into an eggstravaganza.

  3. Cheryl R says

    My favorite egg dish is the “Mexican Omelette with Black Beans, Cheddar and Salsa” from “the Art of Living”.

    Your slow cooker frittata is in my to try list.

  4. Patricia Hawn says

    I have a family recipe for a meat and potato quiche. It’s so good my son had to learn how to cook it. This morning I put a couple of eggs into my little tiny food chopper and whizzed up a scrambled egg dish…almost as good as Waffle House.

  5. linda meyer says

    I love anything/everything eggy! But right now I am enamored with an easy 2 egg omelet made in a salad plate and microwaved. A slice of low fat cheese on top, then turn it over onto a green hi fiber tortilla, add whatever’s handy…spinach, chopped greens, leftover veggies, salsa, or black beans….then roll it up or fold it. So tasty, so filling, so healthy, so quick, such easy clean-up! Gotta love it!

  6. Jill Smith says

    I love making baked eggs in the microwave. I cook the bacon leaving it still a little soft, a little butter in each microwaveable muffin pan, melted, put the bacon around the cup and break in an egg, salt and pepper then micro. my kids have loved them for any meal

  7. Melissa Stierle says

    I love making a Christmas Eve egg bake with bread, I am definitely trying this frittata!!

  8. Alice says

    egg white omelet with one whole egg added for protein. Top with cooked left over veggies…my favorite breakfast.

  9. Gina M says

    I love to make quiche! The frittata looks amazing!

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  10. Kimber says

    I have several favorite egg dishes. My very favorite is deviled eggs made with avacado. I also love to make egg casserole for dinner.

  11. D Schmidt says

    My favorite dish to make with eggs is definitely vanilla custard I I know its a dessert but I think that is totally ok as a meal ;)

  12. says

    I like to make scrambled eggs and add cheese, mushrooms, stuffed olives and tomatoes. I also do this with omelets. I will certainly try now the spaghetti slow cooker frittata. It sould delicious. Thanks for the giveaway.

  13. Laura C - Michigan says

    I love fritattas. Put some onion, potato slices and garlic, pour the egg mixture over the top and I am a happy woman

  14. Susan Christy says

    I love spaghetti frittata’s – thanks for the recipe! My favorite dish made with eggs would be chorizo & eggs.

  15. Nancy Loring says

    I am a quiche lover. I like spinach in my quiche. I also will switch it up and do a meat and cheese quiche. Great quick easy meals any time of the day.

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