Niçoise Noodle Pie

Ingredients:

• 2 x 85g instant noodle packages, no seasoning packets needed
• 3 tablespoons extra-virgin olive oil
• 1 bunch Swiss chard, leaves only, thinly sliced
• 0.5 cup fresh parsley, coarsely chopped
• 5 large eggs
• 1/4 tbsp. coarsely grated parmesan

Preparation:

1. Place the noodles in a large bowl and cover with hot water. Let them soak, stirring once, for 7 minutes; the noodles should stretch without breaking. Drain in a colander and shake off excess water; pat dry with paper towels if necessary. Return to the bowl and toss with 1 tablespoon of olive oil and a pinch of salt.
2. Add the Swiss chard and parsley to the same bowl and toss, breaking up the noodles. In a small bowl, whisk the eggs with the Parmesan cheese, season with salt and pepper to taste, then add to the noodles and toss.
3. In a 9-inch skillet with a lid, heat the remaining 2 tablespoons olive oil over medium heat. Add the noodle mixture and press down with a spatula; cover and cook until the noodles are golden brown on the bottom, about 8 minutes. Place a large plate on the skillet and invert the pie onto the plate. Return the pie to the skillet, cover, and cook until golden brown on the other side, 5 to 10 minutes. Invert onto a plate, sprinkle with salt, and slice into wedges.