Parmesan, Pasta, and Pea Frittata
4
Points®
Total time: 2 hr 30 min • Prep: 30 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
Slow cooking breakfast is ideal for the weekends, when your morning routine is more leisurely. This recipe also allows the eggs, pasta, peas, and Parmesan to come together with minimal effort, then cook to tender perfection.
Ingredients
Cooking spray
5 spray(s)
Egg
9 large
Grated Parmesan cheese
½ cup(s)
Black pepper
¼ tsp(s)
Frozen green peas
1 cup(s), thawed
Uncooked Canadian bacon
5 slice(s), thinly sliced and halved crosswise
Sun-dried tomatoes (without oil)
⅓ cup(s), moist packed, chopped
Uncooked whole wheat spaghetti
4 oz, cooked according to package directions, drained, and cooled
Shredded part-skim mozzarella cheese
⅓ cup(s)
Lemon
1 wedge(s), cut into 6 wedges
Instructions
1
In a large bowl, beat eggs, Parmesan, and pepper. Stir in peas, Canadian bacon, and sun-dried tomatoes. Add spaghetti, stirring to combine.
2
Line a 5- or 6-qt slow cooker insert with plastic liner, then generously spray liner with nonstick spray.
3
Pour egg mixture into prepared slow cooker, pressing to ensure pasta is submerged. Sprinkle with mozzarella, leaving a 1-inch border to prevent frittata from sticking to sides. Cover and cook until a knife inserted into center of frittata comes out clean, about 2 hours on High. Carefully remove lid to prevent condensation from dripping onto frittata.
4
Using liner as handles, lift out frittata and set on a work surface; let stand, uncovered, 10 minutes. Cut frittata into 6 equal portions. Serve with lemon wedges.
5
Per serving: 1 portion
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