Spaghetti pizza tomato mozzarella

Ingredients for 1 servings:

• 100 g spaghetti, very thin
• 1 egg(s)
• 2 tbsp milk
• 60 g cheese, grated
• 1 ball of mozzarella
• salt and pepper
• some cocktail tomatoes
• some basil, fresh
• some butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, super tasty

Preheat the oven to 200°C fan/convection oven. Bring a pot of warm salted water to a boil and cook the thin spaghetti (I used Capellini No. 1) for 3 minutes, drain, and rinse with cold water. Meanwhile, whisk the egg with the milk, salt, and pepper, and mix in the grated cheese. Cut the cherry tomatoes into small pieces, drain the mozzarella, and cut into thick slices. Melt the butter in an ovenproof skillet (without a plastic handle) on the stovetop. Meanwhile, mix the spaghetti with the egg and cheese mixture. Add to the skillet and cook on medium heat for about 2-3 minutes. Do not stir! The underside should be lightly browned and easy to lift with a spatula. Place the skillet in the oven on medium heat and bake for about 8-10 minutes. Spread the mozzarella over the spaghetti and turn on the grill. Let it melt for 5 minutes. This also works without a grill, but it might take 3 minutes longer. Remove the pan, scatter the tomatoes and a few basil leaves on top. Add a little more salt, if desired.