Italian Omelet Roll

Grab an oven proof skillet,saute a little onion and garlic in a speck of olive oil, add browned and well drained Italian or any kind of sausage, toss in the spaghetti and stir around until it's heated. Beat an appropriate number of eggs and pour over spaghetti, moving food so that eggs reach the bottom. As soon as the eggs start to set on the edge, place pan in hot oven or under broiler. When eggs on top are still a little moist, add a thin layer of tomato sauce and a sprinkle of cheese of your choice-
I love romano!! Return briefly to broiler and brown nicely. Allow to cool a little and serve wedges from skillet or slide onto plate for company. :-)

This can be very lowfat if you use eggbeaters or eggwhites, and are selective about your other ingredients. Works wonderfully with leftover veggies, potatoes-
use your imagination. A great Sunday night meal with a big fluffy green salad and a crusty bread.