1/4 cup chopped, vacuum-packed sun-dried tomatoes
6 large eggs, plus 6 large egg whites
1 tablespoon olive oil
1 small onion, sliced thinly into half-moons
1 large clove garlic, minced
1 cup frozen artichoke hearts, defrosted, rinsed and chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
2 cups cooked whole-wheat spaghetti (4 ounces dried spaghetti), tossed with 1/2 cup
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese
Place the sun-dried tomatoes in a small bowl; cover with boiling water and let them sit for 10 minutes, then drain.
Whisk together the eggs and egg whites in a medium bowl.
Heat the oil in a medium (8-inch) cast-iron or ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add the garlic and cook for 30 seconds, then add the artichoke hearts, the chopped and drained sun-dried tomatoes, salt, black pepper and crushed red pepper flakes. Cook, stirring, until the vegetables are warmed through, about 1 minute.
Add the spaghetti and parsley, stirring to incorporate.
Pour the eggs evenly over the spaghetti and vegetables. Reduce the heat to medium-low or low; cook until the eggs are set on the edges but not in the middle, 8 to 10 minutes.
Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Sprinkle the top of the frittata with the cheese. Transfer the skillet to the oven; broil just until the middle is set and the top is golden brown, 2 to 4 minutes; be careful not to overcook or the eggs will become tough.
Cut into 6 wedges and serve.
Per serving: Calories 250; Total Fat 11g (Sat Fat 4g); Cholesterol 195mg; Sodium 610mg; Total Carbohydrates 22g; Dietary Fiber 4g; Protein 18g
*Photo Credit Deb Lindsey www.deblindsey.com
Copyright 2016 Ellie Krieger All rights reserved