Spaghetti Frittata With Artichokes and Sun-Dried Tomatoes

1 week ago 7

Democracy Dies successful Darkness

Leftover sauced pasta is conscionable the summons for this speedy meal. If it's whole-grain pasta, adjacent better. The thought is to usage up the spaghetti you had remaining from the nighttime before, but you tin besides navigator immoderate caller and flip it with a good-quality jarred marinara conscionable for this dish. The vegetables present -- artichoke hearts and sun-dried tomatoes -- are freezer and pantry staples, making this repast a invited enactment for those days erstwhile you haven’t had clip to get to the store.

If you privation to further trim the cholesterin successful this dish, substitute 2 ample ovum whites for each ample full ovum oregon usage a commercialized ovum substitute.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

1/4 cupful chopped, vacuum-packed sun-dried tomatoes
6 ample eggs, positive 6 ample ovum whites
1 tablespoonful olive oil
1 tiny onion, sliced thinly into half-moons
1 ample clove garlic, minced
1 cupful frozen artichoke hearts, defrosted, rinsed and chopped
3/4 spoon salt
1/4 spoon freshly crushed achromatic pepper
Pinch crushed reddish capsicum flakes
2 cups cooked whole-wheat spaghetti (4 ounces dried spaghetti), tossed with 1/2 cupful marinara sauce
2 tablespoons chopped caller flat-leaf parsley
1/2 cupful grated Parmigiano-Reggiano cheese

Nutritional Facts

Per serving

Calories
250
Fat
11 g
Saturated Fat
4 g
Carbohydrates
22 g
Sodium
610 mg
Cholesterol
195 mg
Protein
18 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Helen Horton.

Published September 30, 2014

Updated March 15, 2026