Parmesan, pasta, and pea frittata
9 large egg(s)
Grated Parmesan cheese
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)
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
1 item(s), cut into 6 wedges
- Beat eggs, Parmesan, and pepper in large bowl. Stir in peas, Canadian bacon, and sun-dried tomatoes. Add spaghetti, stirring to combine.
- LIne 5- or 6-quart slow cooker insert with plastic slow cooker liner. Generously spray liner with nonstick spray.
- 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.
- 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.
- Per serving: 1 portion