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Prep time: 15 minutes
Cook time: 2 hours 30 mins
Servings: 6
Ingredients
(Optional) fresh basil, Chopped, for garnish
2 oz of part skim mozzarella cheese, chopped
4 oz (about 2 cups) leftover cooked pasta
2 oz (about 3/4 cup) of turkey pepperoni chopped
1/4 cup of chopped roasted red bell pepper, drained and patted dry
3/4 cup of frozen peas, thawed
1/8 tsp of freshly ground black pepper
1/4 tsp of salt
1/4 cup of grated Parmesan cheese
8 large eggs
Preparations
1. Spray a non-stick cooking spray on the bottom and two inches around the side of a 3- to 4 slow cooker-Quart
2. Whisk the eggs, pepper, salt and Parmesan cheese together in a large bowl until well combined. Stir in the meat, peas and red bell pepper and pour in the spaghetti and toss to coat.
3. Transfer the egg mixture in your crock pot and top with mozzarella cheese.
4. Cook with the lid on for 1 hour 15 minutes to 2 1/2 hours on HIGH, its dry when you insert a knife in the center.
5. If desired, sprinkle with chopped fresh basil and cut into wedges.
