Roasted Pepper and Pasta Frittata in the Slow Cooker

slow-cooker-frittata

You will be surprised at how low the calories are in this frittata.  It all has to do with the ingredients you cook with.  The eggs are a fat-free substitute and the cheese is part-skim mozzarella.  The meat is Canadian bacon.  If you ever go out for breakfast, always choose Canadian bacon as it is lower in calories and fat than bacon or regular ham.  The spaghetti is whole wheat.  If your family doesn’t like whole wheat pasta, they will not even notice the difference in this dish.  Make sure it is thin spaghetti or angel hair pasta.

This is one of the fastest slow cooker recipes I have ever seen.  Yet you still get the advantage of using the slow cooker.  This is great for a brunch or a dinner if you get home early enough to cook.  Everything can be prepared the night before and then just put into the slow cooker for 2 hours on high.  I especially like this on a Sunday night if we have gone out for a large lunch.  You will find your special time when it is most convenient for you.  This Crock Pot would be good to cook this meal in.

If there are any left overs, just wrap in a wet paper towel and zap it in the microwave until heated.

One serving is only 261 calories with 6 total grams of fat, 3 grams of saturated fat and 9 grams of trans fat. This recipe makes 4 servings.


Ingredients:

    • 2 ¼ cups fat-free egg substitute
    • ½ cup Parmesan cheese
    • ¼ teaspoon each salt and pepper
    • 1 teaspoon garlic powder
    • 2 Tablespoons parsley
    • 1 cup frozen peas
    • 4 slices Canadian bacon
    • ½ cup roasted red pepper
    • 4 cups partially cooked thin whole wheat spaghetti
    • ½ cup shredded part-skim mozzarella cheese
    • Paprika

Prep work:

      1. Cook thin whole spaghetti for 2 minutes less than on package directions.  Measure 4 cups in a container.
      2. Coarsely chop roasted red peppers. (These can be bought in a jar).
      3. Thaw the frozen peas.
      4. Grate parmesan cheese if you have it in a block.
      5. Cut the bacon into small strips.
      6. Shred the mozzarella cheese if it is in a block.
      7. Wisk together in a large bowl  egg substitute, Parmesan cheese, and salt and pepper.
      8. Stir in peas, bacon and roasted pepper.
      9. Mix together all remaining ingredients except the cheese. You could stop at this point and place the bowl into the refrigerator until you are ready to cook in the slow cooker.

Cooking Method:

Generously spray the inside of a ceramic insert of a slow cooker and add  mixture.  Make sure all of the spaghetti is submerged.

Sprinkle over egg mixture:

1/3 cup shredded part-skim mozzarella cheese—make sure cheese doesn’t go all the way to the edge, otherwise it will stick.

Cover and cook on high about 2 hours.  Frittata is cooked when a knife inserted into the middle comes out clean.

Remove lid and remove ceramic insert and sprinkle with paprika.    Let set for 15 minutes.  Loosen edges of frittata.  Cut frittata in a cross-wise pattern.  Remove with a spatula onto a platter.

This is delicious when served with a fresh spring green salad or some freshly steamed asparagus.


 

For A Delicious Frittata We Recommend

The Crock-Pot Programmable Cook and Carry Oval Slow Cooker

prod-crock-pot-cook-and-carry
  • Locking lid makes it easy to transport.
  • Automatically turns to a warm setting after cooking.
  • Can be programmed to start at a certain time.
  • Removable stoneware can be used on table.
  • Great for potluck dinners.

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