A quick breakfast expressly for fans of pasta and crispy, baked cheese.
1 pound (or thereabouts) leftover spaghetti or linguine in a light tomato sauce
1 cup grated mozzarella, divided
1 cup freshly grated parmesan, divided
1 teaspoon black pepper
1 tablespoon butter
1 tablespoon olive oil
Preheat the oven to 375° F.
In a mixing bowl, beat the eggs, then add the pasta, half a cup of mozzarella, half a cup of parmesan, and the pepper stirring to combine.
In an oven-safe skillet over medium heat, heat the butter and oil. Tip the pasta mixture into the pan and cook, undisturbed, for five minutes. Sprinkle the remaining half a cup of mozzarella and half a cup of parmesan on top of the pasta and transfer the pan to the oven. Bake for 10 to 15 minutes, until the cheese, has formed a crust. Enjoy!