Ingredients
4 free-range eggs
salt and freshly ground black pepper
2 tbsp olive oil
85g/3oz fettucine pasta, cooked according to packet instructions and drained
55g/2oz buffalo mozzarella, chopped
2 tbsp chopped tomatoes (from a can)
handful fresh basil leaves, torn
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Crack the eggs into a bowl, season with salt and freshly ground black pepper and beat well.
3. Heat the oil in an ovenproof frying pan and add the cooked pasta and the beaten eggs.
4. Scatter over the mozzarella, chopped tomatoes and basil.
5. Transfer to the oven and bake for 6-8 minutes, or until the eggs have set and the mozzarella is bubbling and lightly golden. Serve immediately.
