Pasta frittata

Cook the pasta according to package directions. Once cooked, drain them.

Sauté the bacon in a pan until cooked. Turn off the heat when they are crispy.

Slice the mushrooms and sauté them in a pan until golden.

In a bowl, whisk the eggs with salt and pepper until the mixture is frothy. Pour the mixture into a hot, lightly oiled pan. Add the pasta, bacon, mushrooms, and grated Emmental cheese. Cook over medium heat until the underside of the omelet is set and the top is still slightly runny.

Adjust seasoning with salt and pepper if necessary, and serve the omelet with a green salad, adding a few parsley leaves as a topping.

Tip: To make two individual omelets rather than one large one to share, cook the omelets in two batches, dividing the amount of eggs and filling for each.