Spaghetti Western Omelet


Leftover Spaghetti in Marinara Sauce                   
1 Prosciutto Ham Slice
3 Large Eggs                                                           
Onion Slices
Red and Green Bell Peppers Diced                         
Salt and Pepper to Taste

In a heated omelet pan, add olive oil and fry peppers and onions
until onions are caramelized and remove them from the pan. Beat  eggs in a bowl with some salt and pepper and
pour into a heated omelet pan spreading it to the edges.  Let eggs set up for a minute then add room
temperature pasta to one side of the omelet covering it with the prosciutto slices and continue cooking omelet to
desired consistency. Fold eggs over pasta and plate with peppers and onions on top of omelet. Yield serves 1-2