9.01.2013

Pasta Pizza

Pasta Pizza

On those days where you have cake for breakfast you might as well have pasta for pizza.


Pasta Pizza

Adapted from Spaghettipizza mit Tomaten und Rucola by Chili und Ciabatta

Ingredients:

250 g pasta

1/2 Tbsp clarified butter

3 eggs, scrambled and seasoned with
salt and pepper

about 5 tomatoes, sliced

200 g feta cheese, crumbled and mixed with
1/2 tsp dried oregano and
1/2 tsp dried thyme

Method:

Preheat the oven to 200°C. Cook the pasta until al dente. Meanwhile, in an oven-proof skillet, melt the clarified butter. Drain the pasta and transfer to the skillet. Fry on medium heat for 2-3 minutes. Spread the scrambled eggs evenly onto the pasta. Put a lid on and cook on low heat for about 10 minutes until set. Remove the lid, distribute the tomatoes onto the pasta, sprinkle on the feta and place in the oven (without the lid) for about 15-20 minutes until the cheese has melted.

1 comment:

Jeanne said...

Brilliant idea! Why not combine two of the best dinner dishes?