Just when you think you’ve had every kind of frittata in the egg playbook, along comes yet another good one to tackle. This noodle version has ingredients that are standard issue at the supermarket these days, yet I had never had them combined in quite this way. The pasta invoked is a Chinese egg noodle, on the short side and at a medium width instead of the wide egg noodles typically used for kugels and stroganoff.

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