Spaghetti Frittata With Artichokes and Sun-Dried Tomatoes - Ellie Krieger

Ingredients

• 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 marinara sauce
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup grated Parmigiano-Reggiano cheese *