¼cupchopped roasted red bell pepper, drained and patted dry
2ouncesturkey pepperoni or lean ham, chopped (about ¾ cup)
4ounces(about 2 cups) leftover cooked spaghetti or other pasta
2ounceschopped 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.
Recipe Notes
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Nutrition Facts
Slow Cooker Spaghetti Frittata Recipe
Amount Per Serving (1 /6th recipe)
Calories 243Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Carbohydrates 18.1g6%
Fiber 1.7g7%
Protein 18.6g37%
* Percent Daily Values are based on a 2000 calorie diet.