Combine and mix the pasta with the parmesan and eggs.
Fry on one side in a hot pan over medium heat and turn it on the other side after about 5 minutes.
When the omelet is firm, cut disks out of it.
For the toppings:
Topping 1: Boil broccoli, blend it together with parmesan cheese and sun-dried tomatoes. Once obtained, place a spoonful of broccoli cream on top of the omelet and garnish with finely chopped sun-dried tomatoes.
Topping 2: Sautée the chard with garlic, olive oil and chili. Place a forkful on top of the omelet and add some taggiasca olives.
Topping 3: Chop and sautée the radish, place a nest on top of the omelet; garnish with honey and walnuts.
See whole pasta range
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