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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 Eggland’s Best Recipe Contest.
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
Recipe Notes
This 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.
How Many Calories and WW Points in this Slow Cooker Spaghetti Frittata?
According to my calculations, each serving of this frittata has about 243 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
This Spaghetti Frittata is definitely something I’ll make again. Enjoy!
How to Make Slow Cooker Spaghetti Frittata, Step-by-Step
Slow Cooker Spaghetti Frittata with Eggland’s Best Eggs…
Gather your ingredients…
In a large bowl, whisk together the eggs and Parmesan…
Add the vegetables, meat and spaghetti and stir…
Pour the mixture into your greased slow cooker (I used my 6-Quart)…
Top with cheese, cover and cook until done…
Slice into wedges and enjoy!
If you’ve made this Crock Pot Spaghetti Frittata, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Spaghetti Frittata Recipe
Ingredients
- 8 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup frozen peas, thawed
- 1/4 cup chopped roasted red bell pepper, drained and patted dry
- 2 ounces turkey pepperoni or lean ham, chopped (about 3/4 cup)
- 4 ounces (about 2 cups) leftover cooked spaghetti or other pasta
- 2 ounces chopped part skim mozzarella cheese
- Chopped fresh basil for garnish (if desired)
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 6 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Could you use fresh red bell pepper?
Patty, Sure you can use fresh red bell pepper.
Can you just cook this in a pie plate in the oven? If so please provide the oven temperature and time it takes to cook?
Can you freeze left overs?
Diane
Dyf4591@gmail.com
Hi Diane, I haven’t tried it in the oven, but am sure it should work fine. I’d bake it at 350 degrees for 25 to 30 minutes or until a knife inserted in center comes out clean, and top is puffed and golden brown. Hope this helps. ~Martha
I like to make bacon and cheese omelets.
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.
We love to make a breakfast casserole with spinach, feta cheese, and turkey bacon! We made a video of the recipe: https://www.youtube.com/watch?v=lhSsl7NJhRs
BTW…I can’t wait to try your recipe! It looks amazing and simple at the same time. 🙂
I like to make ham and cheese or taco omelets.
cshell090869 at aol dot com