Neapolitan Omelette (2 servings) 1 cup cooked and cooled spaghetti 2 Tablespoons tomato puree or sauce 2 large eggs 1 heaping Tablespoon chopped parsley or basil (or combination) 1 Tablespoon grated Parmesan cheese 1 pinch salt 1 pinch black pepper 1 Tablespoon olive oil - for frying Cut cooked spaghetti into short pieces - no more than an inch long. In a medium mixing bowl, beat the eggs with the tomato puree and fresh herbs. Add the spaghetti, Parmesan and salt and pepper and stir to combine. Place a medium frying pan (about 9-inch diameter) over medium heat. Add olive oil. When hot, add the spaghetti mixture. Cover and cook both sides until nicely browned... about 4 minutes for the first side and 3 minutes for the flip-side. Cooking Tips: Measure the 1 cup of spaghetti before you chop it or you'll have too much spaghetti. If your worried that your omelette will break apart when you flip it... Place a plate face-down over your frying pan. Quickly invert the omelette onto the plate. Slide the omelette off the plate into the frying pan. You'll loose a little tomato sauce, but that's a tiny sacrifice for the reward of a well-formed frittata. For a slightly different take... make the omelette in an oven-safe frying pan. After you flip it, top it with a handful of Mozzarella cheese and place it under the broiler until the cheese is fully melted. Below you can see what happens if you use too much spaghetti and tomato puree. This old-school Italian frittata omelette is a fun change of pace from your usual omelettes. It's especially popular with spaghetti-loving kids who often call it Spaghetti Pie. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3025. Submitted 5/17/2011.