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- 1 tablespoon olive oil
- Leftover, unsauced spaghetti, the stickier the better. (Do not use just-cooked spaghetti. It's way too slippery to crisp up.)
- Kosher salt to taste
- 3 to 4 eggs
- 3 tablespoons Parmesan cheese, shredded
- 1 small bunch Italian, flat-leaf parsley, chopped
- 1 small scallion, diced
- Heat the olive oil in a nonstick skillet over medium heat. Add the spaghetti and salt, and cook for 5 or so minutes until crispy.
- Flip the pasta like a pancake. Add 3 to 4 eggs. You can beat them first or just crack them into the pan.
- Add Parmesan, fresh parsley, and scallion.
- Cook until the eggs are done, about 2 to 3 minutes.
- Slide omelet onto a cutting board and slice like a pizza. Serve hot.
