From: Linda McCartney’s Home Cooking, p. 121
This recipe uses left-over spaghetti to make a cheese-filled omelette. My Mum used to make this for lunch sometimes, and I think it is great for a quick meal and to use up cold pasta.
Variations: If you want to make this less rich, omit the cheese and add some sliced tomato and one tbsp chopped fresh basil instead. You can also flavour the omelette by adding one clove of crushed garlic to the egg mixture.
Gluten-Free: Use gluten-free pasta.