Noodle Frittata. Photo by Goran Kosanovic for The Washington Post.
Noodle Frittata (Serves 2) 

The original recipe called for 110g of cooked/cured chorizo, which is good. But we liked the dish even better as a meatless one, so we used sun-dried tomatoes instead.  Any medium-width dried egg noodles will do here.  Serve with sauteed broccoli rabe or an arugula salad.

Adapted from "Pimp My Noodles: Turn Instant Noodles and Ramen Into Fabulous Feasts!" by Kathy Kordalis (Hardie Grant, 2017).

70g dried egg noodles
85g sun-dried tomatoes packed in oil
100g fresh spinach
3 scallions
1 tablespoon extra-virgin olive oil
Spanish smoked paprika (sweet or hot)
2 tablespoons tomato paste, preferably double-concentrated
5 large eggs
Freshly ground black pepper
2 to 3 tablespoons crème fraîche (optional)
Handful fresh flat-leaf parsley, for garnish

Preheat the oven to 180 degrees.
Bring a medium saucepan of water to a boil over medium-high heat. Add a pinch of salt and then the egg noodles; cook according to the package directions (al dente). Drain and place in a mixing bowl.
Meanwhile, drain, then coarsely chop the sun-dried tomatoes and the spinach, keeping them separate. 
Trim the scallions, then cut the white and green parts on the diagonal into thin slices.
Heat half the oil in an 20cm ovenproof skillet over medium heat. 
Once the oil shimmers, add the sun-dried tomatoes, then sprinkle them lightly with the smoked paprika. Cook for about 1 minute, stirring once or twice, then stir in 1 tablespoon of the tomato paste and cook for 1 minute. Add the contents of the skillet to the noodles and toss to incorporate.
Return the skillet to the stove top (over medium heat). 
Add the remaining 1/2 tablespoon of oil, then add the chopped spinach and stir-fry it just until wilted. 
Transfer the sun-dried tomato/noodle mixture into the skillet, along with the scallions. 
Cook for 2 minutes, without stirring, until heated through.
While that's cooking, beat the eggs in the now-empty mixing bowl; season lightly with salt and pepper. 
Pour into the skillet and cook for 2 minutes, undisturbed, then transfer to the oven. 
Dollop the creme fraiche, if using, around the surface, along with the remaining tomato paste. Bake (middle rack) for 5 to 7 minutes, or until puffed and just set.
Coarsely chop the parsley and scatter it over the top. 
Serve warm at the table, cutting it into wedges.

The Washington Post