Pasta Vegetable Omelet

Make pasta al dente in salted water, drain well, stir in oil.

Peel and finely dice the onion. Clean, rinse and chop peppers and spring onions. Remove the skin from the sausage. Halve sausage lengthwise, cut diagonally into slices.

Heat fat in a large frying pan. Add onion and bell bell pepper and saute until tender, about eight minutes. Season. Add spring onions and continue to sauté for five minutes. Stir in pasta and sausage.

Season to taste.

Stir through eggs and crème fraîche, season, and pour into skillet. Cover and cook on low heat for ten to fifteen minutes. Gently shake frying pan from time to time. Rinse parsley, dry. Pluck off leaves, chop finely and sprinkle over omelet.

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