Parmesan, pasta, and pea frittata

8
4
2
SmartPoints® value per serving
Total Time
2 hr 30 min
Prep
30 min
Cook
2 hr
Serves
6
Difficulty
Easy
Slow cooking recipes for breakfast is ideal for the weekends when the morning routine is more leisurely. It also allows the eggs, pasta, peas, and Parmesan to come together with minimal effort and then cook to tender perfection.

Ingredients

cooking spray

5 spray(s)

egg(s)

9 large

grated Parmesan cheese

½ cup(s)

black pepper

¼ tsp

frozen green peas

1 cup(s), thawed

uncooked Canadian bacon

5 slice(s), halved and cut crosswise into thin strips

sun-dried tomatoes (without oil)

cup(s), moist packed, chopped

uncooked whole-wheat spaghetti

4 oz, cooked according to package directions, drained, and cooled

shredded part-skim mozzarella cheese

cup(s)

lemon(s)

1 item(s), cut into 6 wedges

Instructions

  1. Beat eggs, Parmesan, and pepper in large bowl. Stir in peas, Canadian bacon, and sun-dried tomatoes. Add spaghetti, stirring to combine.
  2. LIne 5- or 6-quart slow cooker insert with plastic slow cooker liner. Generously spray liner with nonstick spray.
  3. Pour egg mixture into prepared slow cooker, pressing to ensure pasta is submerged. Sprinkle with mozzarella, leaving 1-inch border to prevent frittata from sticking to side of cooker. Cover and cook until 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 work surface; let stand, uncovered, 10 minutes. Cut frittata into 6 equal portions. Serve with lemon wedges.
  5. Per serving: 1 portion

Notes

Complete brunch with a salad of thinly sliced fennel and fronds dressed with a bit of fruity EVOO, red wine vinegar, salt, and pepper (1 teaspoon of extra-virgin olive oil per serving will up the SmartPoints by 1).

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