Spaghetti, herb and Parmesan omelette

Method

1. Cook the spaghetti in boiling salted water for 10 minutes or until al dente. Drain, then refresh under cold water and drain again.
2. Heat a sauté pan over a high heat and melt half the butter. Add half the spaghetti and cook, stirring, until it begins to crisp.
3. Whisk 3 of the eggs in a jug with a little seasoning, adding half the Parmesan, half the herbs and half the chilli. Pour into the pan, stir well, then cook for 2 minutes until beginning to set in the centre.
4. Fold the omelette, then slide onto a warmed serving plate. Keep it warm while you repeat with the rest of the butter, pasta, eggs, cheese, herbs and chilli. Serve topped with watercress and the extra Parmesan.