Slow cooker spaghetti frittata makes for an easy, healthy and delicious breakfast, brunch, lunch or supper.
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
Ideal Slow Cooker Size: 5 to 6 Quart
Generously coat the bottom and 2 inches up the sides of the slow cooker with nonstick cooking spray.
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.
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.)
Sprinkle with chopped fresh basil if desired.
Cut into wedges and serve.
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
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/05/slow-cooker-spaghetti-frittata/