- 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
- Preheat the oven to 180C/350F/Gas 4.
- 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.
- 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.
- Place in the oven and cook for 3-4 minutes, or until cooked through.
- To serve, slide onto a plate and cut into slices.