Spag bol omelette

Left over spaghetti sauce makes a yummy filling to a breakfasty brunch omelette. The added cheese and egg omelette base is very filling and provides some good protein to help keep us going. It’s so simple and quick to make and a very frugal way of using up some leftover sauce.

2 eggs well beaten
3 tablespoons grated cheese ( I used Edam for a lower fat content)
6-7 tablespoons of leftover spag sauce
1 teaspoon of olive oil to cook

Heat leftover sauce in a fry pan and warm thoroughly. Remove and place in a bowl with a cover to keep warm. Heat the oil in the fry pan and add the egg, let it cook until firm and gently loosen underneath the omelette. Spoon on the mixture on one half of the omelette and add the grated cheese. Flip the other side of the omelette onto the filled side to create a half moon shape. Let it cook until the cheese starts to melt and the omelette is nicely crisp and brown. Serve it up nice and hot with a slice of buttered wholemeal. Enjoy!