1/2 lb. cooked spaghetti or vermicelli
4 eggs
1/2 c. milk
1/2 c. grated Parmesan
2 tbsp. parsley, fresh or dried
1 tsp. salt
1/2 tsp. fresh ground pepper
2 tsp. olive oil

Cook pasta (al dente). Use a large bowl to beat together the eggs, milk, Parmesan cheese, parsley, salt and pepper. Next: Stir in the pasta (cooked) using hands or two forks. Pasta should be well coated with the egg mixer.

Use the olive oil to coat a 9 inch non-stick fry pan. Heat at medium setting. When hot, put in 1/2 of the pasta mixture and spread evenly. Reduce heat, add filling if desired - sausage, cheese, mushrooms, etc. Then add remaining pasta mixture. Cook slowly until firm and nicely browned on the bottom, approximately 5 minutes. Omelet should not be runny when turned.

To turn omelet, remove pan from heat. Put upside down plate over pan. Hold carefully and flip over. Slide omelet back into pan, cooked side up. Cook for another 3 minutes or so. Cut into wedges and top with tomato sauce.