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You oughta try this pasta-y frittata

You know those people who can pull together a fabulous meal even when the refrigerator is seemingly empty? This savory frittata is just the kind of thing they have up their sleeve.

A frittata — basically a crustless quiche — is, in general, an ideal vehicle for quickly turning random bits of food into an impressive, healthful and satisfying meal. All you have to do is warm a handful of vegetables in a skillet with aromatics, in this case garlic and onion; pour the eggs over; cook on the stove until mostly set; then give it a couple of minutes under the broiler to brown and melt the small amount cheese sprinkled on top. (I use a mix of whole eggs and egg whites to get all the rich goodness of the yolks while keeping saturated fat and cholesterol in the right zone.)

This recipe adds a surprise by incorporating cooked spaghetti that has already been tossed in marinara sauce. The idea is to use up the pasta left over from the night before, but you can also cook some fresh and toss with a quality jarred marinara.

Whole-grain pasta gives the dish a rustic heartiness, not to mention fiber, and the sauce clinging to it adds depth of flavor and color. The vegetables — artichoke hearts and sun-dried tomatoes — are freezer and pantry staples, making this meal a welcome option for when you haven't had time to get to the store.

Ellie Krieger's most recent cookbook is Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less (Houghton Mifflin Harcourt, 2013). She blogs at