Ingredients
2 free-range eggs
250g/9oz fresh tagliolini pasta, blanched and drained
1 tbsp each finely chopped fresh parsley, basil, chives, coriander and dill
salt and freshly ground black pepper
55g/2oz butter
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Crack the eggs into a large bowl and beat well. Add the pasta and herbs, season well with salt and freshly ground black pepper and stir well.
3. Heat the butter in a small ovenproof frying pan, pour in the egg and pasta mixture and cook for 3-4 minutes, until set and lightly browned on the bottom.
4. Place in the oven and cook for 3-4 minutes, or until cooked through.
5. To serve, slide onto a plate and cut into slices.
