Spaghetti omelet with rocket salad

Ingredients for 4 servings:

• 300 g pasta (vermicelli or very thin spaghetti)
• 4 eggs
• 100 g cheese, grated
• salt and pepper
• Mixed fresh herbs (sage, thyme, rosemary)
• 1 tbsp butter
• 1 tbsp oil
• 200 g arugula
• 2 tomatoes
• 2 spring onions
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tbsp water or port wine
• 1 tsp mustard
• 2 dashes of Tabasco

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

was created as a kind of leftover recycling

Cook the vermicelli for 3 minutes. Combine the eggs, grated cheese, salt, pepper, and Tabasco, and toss with the pasta. Stir in the chopped herbs. Cook the mixture in butter and oil to make 4 spaghetti omelets. Turn them over and brown the other side (this is easy using a plate). Sort the arugula, trim the stems, and toss with the vinaigrette made from balsamic vinegar, honey, mustard, olive oil, and port wine. Place a portion of the salad on each baked omelet and sprinkle with chopped tomatoes and spring onion rings.