(Baked pasta omelette - Our recipe)

Time: preparation: 15 minutes ........ cooking: 20 minutes 2 little portions of pasta remains 3 eggs 2 tablespoons dried chives 2 tablespoons extra virgin olive oil Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

If you have some dressed pasta left, you can use it in the following way: make a tasty omelette!
Separate whites from the yolks; add yolks to pasta together with dried chives, season to taste with salt and stir.
Preheat oven to 200°C (400°F). Meanwhile whip egg whites until stiff. Oil a deep baking dish with extra virgin olive oil. Fold whipped whites into pasta in circular movements from the bottom upwards, using a wooden spoon. Turn the mixture in the baking dish and level the surface. Bake in the oven for about 20 minutes or until the surface is golden. Don't open the oven during cooking time for avoiding omelette goes down.
Wait some minutes before serving.

Note

• - You have to choose the right baking dish; omelette has not to be too thick. In fact in this case omelette doesn't cook well inside.
• - This dish can be an excellent one-plate meal if you serve it with a seasonal green salad or assorted vegetables. In this case it's a light meal. Besides it's more digestible than the common omelette, fried in the oil.

What's the right wine?
Our suggestion is: Barbera del Monferrato (red wine from Piedmont).

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