Spaghetti omelette

Spaghetti omelette

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(20 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
This speedy spaghetti omelette is a great way of using up leftover pasta, and it's bound to be a hit with kids

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal324
  • fat22g
  • saturates8g
  • carbs21g
  • sugars5g
  • fibre2g
  • protein13g
  • salt0.68g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 courgettes, grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 tbsp chopped flat-leaf parsley
  • 300g pot fresh cheese sauce
  • 200g cooked spaghetti or other pasta
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat half the oil in a medium non-stick frying pan and add the garlic and onion. Cook for 2-3 mins, until softened. Using your hands, squeeze out as much moisture from the courgettes as possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the vegetables into a large bowl.

  2. Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the mixture.

  3. Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the back of a spoon and cook over a medium heat for 3-5 mins, until almost set.

  4. Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cut into wedges and serve.

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Comments, questions and tips

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18th Jan, 2018
Really yummy. Instead of Courgettes I used mushrooms & peas, with tumeric in the cheese sauce & extra cheese on top
8th Jul, 2016
Lovely for a lunchtime at the weekend. We all loved it :)
21st Sep, 2013
This is such a potentially versatile recipe for your own inspiration and leftovers. A good quality, well flavoured cheese sauce is essential. I use wholewheat spaghetti and cut my courgettes in small batons. I like a cooked, flaked salmon and dill version too, and I like it made with duck eggs. The possibilities are many.
24th Jul, 2013
Great for using up vegetables after the weekend - omitted the courgettes but added some mushrooms, spring onions, cucumber, leeks and about 2" inches of leftover chorizo, sliced, then diced after frying. I used the oil from the chorizo to colour and season the vegetables. Was actually very tasty.
Angie from Bidford's picture
Angie from Bidford
23rd Jun, 2013
Just cooked this up for brunch. Added about 4 garlic cloves as never see the point in adding just one! Had some sausage to use up so fried that off with the onion, garlic & courgette. Grated extra mature cheddar into some leftover white sauce. If you want some extra seasoning, add smoked paprika to the the entire mix. Will definitely cook again.
11th Jun, 2013
Really nice. It was easy to cook and quite healthy too!
12th Dec, 2011
Not brilliant but OK. Don't buy cheap cheese sauce like I did, perhaps it's would have been better if I hadn't used the economy version???
30th Oct, 2011
Made as described and will not make it again. Very disappointing. Most of the comments here seem to have altered almost everything and then it tastes. Not quite what I expect from a recipe.
15th Sep, 2011
Made my own cheese sauce and added mushrooms and smoked salmon with the onions. Whole family enjoyed
31st May, 2011
A good recipe for using up leftover pasta which we often have. Needs plenty of seasoning, I added some nutmeg to cheese sauce and used a good mature cheddar (as made my own cheese sauce) Served with a tomato salad it was great.


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