Call it frittata, a quiche, a kugel. It’s all the same to me. Creamy egg custard baked around noodles, artichoke hearts and spicy jalapeños.
1 tablespoon or so of extra virgin olive oil
2 cups cooked brown rice or corn noodles
2-3 cloves garlic, minced
10 halved artichoke hearts- if frozen, thawed
8-oz cream cheese or Greek style yogurt
8 large happy free-range organic eggs
2 heaping tablespoons chopped fresh or jarred jalapeños
2 tablespoons fresh chopped cilantro- or parsley, if preferred
A pinch of nutmeg
Sea salt and ground pepper, to taste
2 medium size vine ripe or heirloom tomatoes, sliced
Change up the cream cheese with tangy goat cheese, if you like.
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