Omelette with Crispy Bacon and Leftover Spaghetti

Ingredients

• ½ dl cream
• 1 handful kale
• ⅓ x leeks
• 3 x eggs
• 150 g diced bacon
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Cut leeks into thin rings and add half of them to a frying pan together with diced bacon. Cook until the bacon cubes begin to crisp.
2. Whisk together eggs, cream, salt and pepper and pour into the pan. Fry until the eggs have become firm.
3. Add a dash of olive oil or butter and the cooked spaghetti and cook on a medium heat (Note: here it is important to stir constantly, as the cooked spaghetti can quickly burn in the pan!). Bake for around 5-10 minutes.
4. Massage the kale with your hands so that it becomes somewhat softer and easier to eat, and sprinkle over the rest of the leeks.
5. Serve the omelette with a simple kale salad.