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Photo of Parmesan, Pasta, and Pea Frittata by WW

Parmesan, Pasta, and Pea Frittata

4
Points® value
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

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.

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