Omelet Napoletana

• 6 oz spaghetti
• 1/2 stick (1/4 cup) unsalted butter
• 8 large eggs
• 3 tablespoons olive oil
• 1 tablespoon whole milk
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 oz ham, cut into 1/4-inch dice
• 2 oz fresh mozzarella (not unsalted) or Fontina, cut into 1/4-inch dice
• 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
• Accompaniment: tomato sauce

1. Cook spaghetti in a 6-quart pot of boiling
2. Lightly whisk together eggs, oil, milk, nutmeg, salt, pepper, ham, and mozzarella in a bowl.
3. Preheat broiler.
4. Heat remaining 2 tablespoons butter in a flameproof 12-inch nonstick skillet over moderate heat until foam subsides, then cook egg mixture, lifting up cooked edges with a heatproof spatula to let raw egg flow underneath, until set on bottom and almost set but still moist on top, 3 to 5 minutes. Arrange spaghetti over eggs, pressing lightly with spatula to help pasta settle into eggs, then sprinkle with Parmigiano-Reggiano.
5. Broil omelet 4 to 6 inches from heat until top is pale golden, 2 to 3 minutes.

butter, eggs, olive oil, milk, nutmeg, salt, black pepper, ham, mozzarella, accompaniment

Taken from www.epicurious.com/recipes/food/views/omelet-napoletana-230443 (may not work)