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Rolled Spaghetti Omelette

If you like omurice, you'll love this savory pasta roll.


  • Napolitan spaghetti:
  • 80 grams spaghetti
  • 1/6 onion, sliced
  • 1 bell pepper, sliced
  • 2 mini sausages, sliced
  • 2 mushrooms, sliced
  • 1 tablespoon vegetable oil
  • Seasoning:
  • 50 grams ketchup
  • 1 teaspoon worcestershire sauce
  • 20 milliliters milk
  • 1/2 teaspoon bouillon granules
  • Salt
  • Pepper
  • Omelette:
  • 2 eggs
  • 1 tablespoon mayonnaise
  • Salt
  • Pepper
  • Garnish:
  • Parmesan cheese
  • Ketchup


  1. Boil the spaghetti until al dente. Drain well and toss with a little oil and set aside.
  2. Heat some oil in a frying pan over medium heat. Saute the onions, sausage, bell pepper and mushroom slices for a couple of minutes. Season with salt and pepper.
  3. Add in seasonings. Then add in the cooked spaghetti and toss to coat. Set aside.
  4. To make the omelette, combine eggs, mayonnaise, salt and pepper and mix well.
  5. Pour 1/3 of the egg mixture into a square frying pan and cook until eggs are done.
  6. Transfer egg onto a sushi rolling mat. Put 1/3 of the spaghetti onto the egg and roll it up.
  7. Transfer the rolled up spaghetti onto the square frying pan. Pour in another third of the egg mixture in. Once it's halfway cooked, roll the spaghetti enclosed omelette on top.
  8. Repeat with the rest of the egg mixture.
  9. Place the rolled omelette onto a sheet of plastic wrap. Mold the omelette with your hands and let it sit for 5-10 minutes.
  10. Cut into individual slices and serve with parmesan cheese and ketchup.