Not only delicious and fast, but this omelet will also be the highlight of the morning for kids!


400 g leftover pasta – cooked and dressed

30 ml extra virgin olive oil

6 eggs – beaten

50 g parmesan – freshly grated

Sea salt

Freshly ground black pepper


Place a non-stick frying pan on medium, heat the olive oil.

Add the pasta and stir fry until pasta is heated.

Mix the eggs with the parmesan, salt and pepper.

Pour the egg mixture on to the pasta.

Gently fry by moving the eggs from the sides to the middle until the base of the omelet is solid.

When the surface is also solid, flip the omelet.

Fry and cook the other side (if needed use additional oil).

Serve in slices. Can be served hot or cold.