Easy // 50 mins prep // 12 inch noodle cake
The brine from our Tomato Confit recipe this week adds umami flavor to this noodle cake, sort of a marriage of a kugel & frittata
- 1/2 Pound Favorite Noodles
- Brine from Tomato Confit (or 2 1/4 Cups Broth)
- 1/2 Cup Vermouth, Wine or More Broth
- 2 Cups Harvest Vegetables
- 9 Large Eggs
- 1/2 Cup Yogurt
- Favorite Herbs
- Black Pepper
- 1 1/2 Tbs EVOO or Tomato Confit Oil
Combine the noodles, brine, wine or broth & vegetables in a covered pot and boil over high heat for 10 mins stirring once halfway through. Remove the lid, and stir for a minute or two until the liquid is mostly absorbed. Meanwhile combine the eggs, yogurt, herbs and black pepper in a bowl and whisk to combine.
You won’t need any additional salt if using tomato brine since it’s already salty. Stir in the noodle mix. Heat the oil in a 12 inch skillet over low heat and add in the egg mix. Cover and cook for 30 to 35 mins until set. Or cook uncovered for the same amount of time in a 325 oven. Let cool slightly, shake the pan well to loosen and slide out onto a serving plate. Cut into slices & serve.
This noodle cake reheats well & makes for a hearty lunch or dinner. Serve it w/ a Harvest salad or any sauted Harvest vegetables. I served it w/ more tomato confit, simple harvest salsa (see Savory Oatmeal recipe for details) & avocado.