Spaghetti Frittata Recipe

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Nutrition per serving    (USDA % daily values)
CAL
209
FAT
42%
CHOL
176%
SOD
29%

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Ingredients for 6 servings

1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped

10 eggs

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1 small onion, sliced thinly into half moons

2 cups cooked whole-wheat spaghetti tossed with 1/2 cup marinara sauce

1 large clove garlic, minced

1/2 teaspoon salt

1 bunch fresh spinach (about 1/2 pound) washed, dried and coarsely chopped (5 cups)

1/3 cup grated Parmesan

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