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Mini baked spaghetti omelettes with tomato dip

December 11, 2013 by Katie Bryson

Baked spaghetti omeltte

These bite size spaghetti omelettes are perfect for serving up at Christmas parties with a little dip on the side for dunking, or even for a children’s tea. They’re also a great way of using up leftover pasta.

I’ve flavoured mine with chopped sundried tomatoes, but you can add whatever you’ve got to hand, ham, olives, different cheeses etc. You could stir a little pesto through the spaghetti after you’ve drained it to add an extra layer of flavour.

I’ve used ingredients from the Parioli range to create a festive family recipe. Parioli are a collection of essential Italian groceries, produced in Italy and available exclusively in Tesco stores.

Parioli products sent to try

For this dish I used the spaghetti, peeled plum tomatoes, Italian sundried tomatoes, olive oil and balsamic vinegar.

I was impressed with the lovely packaging and overall quality of the ingredients. I find using authentic Italian tomatoes makes such a difference when it comes to the flavour in your recipe. A simple tomato sauce can be a thing of beauty if you get the ingredients right.

I was especially keen on the fruity olive oil and think it would make a lovely gift for any foodie friends this Christmas – the bottle is really attractive and once you’re finished you could re-fill it with oil or use it for home made gifting.

Making baked spaghetti omelettes on feedingboys.co.uk

This is one of those recipes that tastes delicious whether you serve it fresh from the oven, or chilled from the fridge.

Mini baked spaghetti omelettes with tomato dip
Makes: 12
Prep time: 10 mins
Cooking time: 25 mins

INGREDIENTS

For the baked spaghetti omelettes
60g spaghetti
olive oil
5 eggs
200-250ml milk
50g sundried tomatoes, chopped
25g parmesan cheese, finely grated

For the saucy dip
1 x 400g tin plum tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
half a lemon, zest only

METHOD

1. For the baked spaghetti omelettes: Line a 12 hole muffin tin with paper or silicone cases, or use a silocone tray and pre-heat the oven to 200C/180C fan/gas 6.

2. Bring a pan of salted water to the boil and then cook the spaghetti according to packet instructions until al dente. Drain and then stir through a glug of olive oil to keep it from sticking.

3. Lightly beat the eggs in a measuring jug, then add milk until you have 500ml of liquid, then season with salt and pepper.

4. Carefully coil a little spaghetti into each case, about 6 strands per case, scatter with a few of the chopped sundried tomatoes then pour over the egg mixture. Finish with a scattering of parmesan cheese.

5. Bake for 20-25 minutes until golden and make the sauce while they’re cooking.

6. For the saucy dip: Tip the tomatoes into a saucepan, swilling out the tin with a bit of water to rinse out the juices. Add the olive oil, balsamic vinegar and lemon zest, then allow to bubble on a medium heat for 10-15 minutes, breaking up the tomatoes with a wooden spoon.

7. Once the sauce has reduced down a little, taste to check the seasoning and add salt and pepper, and if it’s too sharp a little sugar to balance the flavours.

8. Pour the sauce into a bowl and place on a board with the baked omelettes and serve to your party guests. If you’ve cooked them in paper cases, leave them in. Turn them out of the silicone. Delicious served warm or cold.

Tip: Make ahead and pop in the fridge or freezer until you need them, then simply defrost/reheat to serve.

Hop on over to the ParioliCucina Facebook page and enter their prize draw to win a hamper of Parioli goodies which is running through December!

Sponsored post

Disclosure: I have been paid to develop this recipe using the Parioli ingredients kindly sent to me on behalf of Tesco.

Pasta Please

I’m entering this recipe into this month’s Pasta Please, an event dreamed up by Tinned Tomatoes and this month hosted by Elizabeth’s Kitchen Diary. The recipe has to be ready in 30 minutes, which this one does if you cook the sauce and the baked omelettes at the same time!

Link up your recipe of the week

I’m also going to put this recipe in for #recipeoftheweek over on A Mummy Too, a fabulous place to grab some inspiration for some kitchen activity.

 

 

Filed Under: 1 Featured Posts, 1 Featured Recipes, Christmas, Party, Pasta, Product reviews, Sponsored Post Tagged With: eggs, pasta

« Review: Christmas foodie gifts
Christmas recipe inspiration for Parentdish »

Comments

  1. Ren Behan says

    December 11, 2013 at 9:55 am

    Great recipe Katie! Very inventive and a really great way to use up pasta or spaghetti that would be great for the kids or as a canape. Love it. I’m also doing a recipe for Parioli and am loving the range x

    • Katie Bryson says

      December 11, 2013 at 11:08 am

      Thanks Ren – I often find that canape recipes translate well to kiddy food! Looking forward to seeing your Parioli recipe 🙂 xxx

  2. laura@howtocookgoodfood says

    December 11, 2013 at 12:21 pm

    Oh love this and am also very impressed by your photos. So pleased to see the course has been worth it!

    • Katie Bryson says

      December 13, 2013 at 10:43 am

      Thanks Laura – the photography course was great fun!

  3. Jacqueline says

    December 11, 2013 at 6:45 pm

    Great recipe Katie. So different to what I came up with. I make these without the spaghetti and call them baby egg pies. Love the idea of adding spaghetti.

    • Katie Bryson says

      December 13, 2013 at 10:42 am

      Thanks Jac!

  4. Jacqueline says

    December 11, 2013 at 6:51 pm

    I added ir to the linky for you.

  5. Alison says

    December 16, 2013 at 10:24 am

    Nice idea

    • Katie Bryson says

      January 3, 2014 at 6:07 pm

      Thanks Allison

  6. Mandy says

    December 16, 2013 at 8:06 pm

    Lovely idea. Definitely bookmarking this to try for my kids sometime soon #recipeoftheweek

    • Katie Bryson says

      December 17, 2013 at 6:43 am

      Thanks Mandy – hope your kids enjoy them!

  7. Julie's Family Kitchen says

    December 16, 2013 at 8:43 pm

    These look absolutely scrummy. Lovely recipe. #recipeoftheweek

    • Katie Bryson says

      December 17, 2013 at 6:43 am

      Thanks Julie 🙂

  8. Fish fingers for tea says

    December 19, 2013 at 10:18 am

    Love the idea of these Katie! I think this is something that Izzy would really enjoy so will definitely be giving them a go!

    • Katie Bryson says

      December 19, 2013 at 10:14 pm

      Let me know what she thinks!

  9. Rachel Cotterill says

    December 28, 2013 at 1:06 pm

    I never would have thought of putting pasta in an omelette! Cute idea for party nibbles 🙂

    • Katie Bryson says

      January 3, 2014 at 6:06 pm

      Thanks Rachel 🙂

  10. Elizabeth says

    December 31, 2013 at 8:27 pm

    A perfect Pasta Please entry! Thank you for sharing! These sound so appealing, especially for children, I think. 🙂

    • Katie Bryson says

      January 3, 2014 at 6:07 pm

      Great for little hands 🙂

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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