Transform your leftover pasta dinner into a tasty breakfast dish.
300 grams leftover noodles
2 garlic cloves
1 chopped onion
1 cup of corn kernels
50 grams of cubed bacon
100 grams of chopped mushrooms
With a little bit of oil, brown the onion, garlic, mushrooms and corn kernels. Reserve.
Stir the eggs with parsley. Spice up.
Join the mixtures, add the leftover noodles and cook in a cooking pan with olive oil as it is done with a potato omelet.