Slow Cooker Whole Wheat Pasta Frittata

This recipe was inspired by a Pasta Frittata recipe in 
The Italian Slow Cooker  cookbook by Michele Scicolone.  It is one of the recipes that I chose for my month long cookbook cooking this month.  That whole plan has gone out the window since my hubby had to start working nights.  But, he's off tonight because of the rain, so I made it!

I adapted the recipe for our own tastes.

8 oz. of whole wheat spaghetti, cooked and drained
1 Tbsp. Olive Oil
1 onion, diced
4 oz. of mushrooms, diced
1 large red bell pepper, diced
8 oz. diced ham
10 eggs
1/2 cup plain yogurt
1/4 cup Parmesan cheese
1 Tbsp. dried parsley
2 tsp. garlic powder
Salt and Pepper to taste
2 oz. grated cheese for top (we used Colby-Jack)

Boil pasta according to directions.
Saute onions, peppers and mushrooms until onions are translucent.
Whip eggs together with yogurt, parmesan cheese, garlic powder and parsley.
Add the onions, mushrooms, peppers and ham to the egg mixture.
Mix pasta into egg mixture until well coated and mixed throughout.

Grease slow-cooker with butter on bottom and sides.  Add egg and pasta mixture to the crock.  Cook on high for 2 - 2 1/2 hours.  Mine needed the whole time--2 1/2 hours.

While I was eating it, I thought it might have been good with a little Dijon mustard mixed into the egg mixture.  I might try that next time.   You could play with it a little and use different vegetables, different meats or cheeses.  It's very versatile!  

What is your favorite type of Frittata?

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