Savory Pan Noodle Cake
Makes 4-6 servings

3 tablespoons oil (olive, peanut, etc.) or butter, divided
3 tablespoons minced shallots, 1/2 cup finely chopped onions or 1/2 cup chopped green onions
optional seasonings: grated gingerroot, minced garlic, crushed saffron, etc.
3 eggs
8 ounces cooked linguine or spaghettini
1 tablespoon to 1/3 cup chopped fresh herbs (use smaller amounts for forceful herbs like rosemary and larger amounts for subtle ones like parsley)
salt and freshly ground black pepper

Optional Additions:*
1-4 ounces grated cheese
1/2 to 2 cups chopped, cooked vegetables, olives, chicken, sausage, etc
pesto, caponata, salsa or other thick sauces

Heat 2 tablespoons oil or butter in an 8- to 10-inch, non-stick skillet over medium flame. Add shallots or onions and any optional seasonings; cook until tender. Beat eggs; stir in pasta, herbs and salt and pepper to taste. Raise heat to medium-high. Spread pasta into pan, press it down and even the edges. Cook until bottom is golden, 5-10 minutes. Wearing oven mitts, place a platter over skillet and flip noodle cake onto platter. Heat remaining oil or butter in skillet, slide cake back in and cook until second side is golden.

*Optional additions may be stirred into the pasta mixture, or used to create a layered effect by pressing half the pasta into hot pan, spreading on the cheese, fillings or sauce then adding remaining pasta and cooking as directed above.