Slow Cooker Spaghetti Frittata Recipe

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4.91 from 11 votes

Slow cooker spaghetti frittata makes for an easy, healthy and delicious breakfast, brunch, lunch or supper.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast with eggs and spaghetti, crock pot frittata, healthy egg frittata

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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

Serving size: 1/6th recipe

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(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