Italian spaghetti omelette

When you cook something for the family you will very often have leftovers, perhaps because not everyone was feeling hungry or maybe they didn’t enjoy the original dish. In this situation only the good cook can make productive use and give life to these leftovers, and also perhaps impress the palates of the diners. And what could be better if not the delicious and inviting spaghetti omelette, a true classic of Neapolitan cuisine, perfect for when you notice that you have a serving of spaghetti with tomato sauce in the fridge? All you have to do is find some other ingredients with which to make the omelette such as a couple of eggs. Are you ready to make something lip-smacking for both young and old?


  • egg 3 units
  • spaghetti 80 grams Seasoned leftovers
  • parsley A small bunch of fresh parsley
  • salt A pinch of salt
  • extra virgin olive oil
15 minutes Total time
10 minutes Active time
Serves 3 persons
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Put a little oil in a pan with plenty of chopped parsley; add the leftover spaghetti and cook until lightly brown. Apart break the eggs and beat them with a little salt. Pour over spaghetti. Cover, cook the omelette on one side, then turn it and finish cooking.

If you want to make the spaghetti omelette a bit tastier than usual, you might think about adding a tangy ingredient such as bacon.
We present one of the most delicious recipes of the Neapolitan culinary tradition: it is the spaghetti omelette.

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