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1
In a medium bowl, separate 5 of the egg whites, discarding the yolks.
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2
Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine.
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3
Set aside.
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4
Heat the oil in large oven-proof, nonstick skillet over a medium-high heat.
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5
Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes.
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6
Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute.
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7
Add the pasta to the pan and stir to combine.
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8
Pour the eggs evenly over the pasta and vegetables.
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9
Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
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10
Preheat the broiler.
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11
Sprinkle the top of the frittata with cheese and place under the broiler.
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12
Cook until the top is set and golden brown, 2 to 3 minutes.
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13
Be careful not to overcook or the eggs will become tough.
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14
Cut into 6 wedges and serve.
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15
Calories 220; Total Fat 9 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 15 g; Carb 20 g; Fiber 4 g; Cholesterol 185 mg; Sodium 540 mg
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16
Excellent source of: Vitamin A, Vitamin C, Folate, Vitamin K, Manganese, Selenium
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17
Good source of: Fiber, Riboflavin, Calcium, Iodine, Iron, Magnesium, Potassium
