Spaghetti Frittata With Artichokes and Sun-Dried Tomatoes

INGREDIENTS

1 cup

Artichoke hearts, frozen

2 tbsp

Flat-leaf parsley, fresh

large clove Garlic

Onion, small

1/4 cup

Vacuum-packed sun-dried tomatoes

Eggs, large

2 cups

Spaghetti, cooked whole-wheat

1/4 tsp

Black pepper, freshly ground

1 pinch

Red pepper flakes

3/4 tsp

Salt

1 tbsp

Olive oil

1/2 cup

Parmigiano-reggiano cheese, grated