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 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
9 large egg(s)
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)
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 item(s), medium, 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
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