Break the spaghetti into short lengths. Cook in a pan of lightly salted boiling water for 8–10 minutes until just cooked. Drain well.
Meanwhile, spray a small (approx. 20cm/8in) non-stick frying pan with oil and heat until hot. Add the spring onions, frozen peppers and mushrooms and stir-fry for 3–4 minutes until softened.
Beat the soft cheese and eggs together until well blended and season to taste.
Add the spaghetti to the vegetables, pour over the cheese and egg mixture and mix well. Cook over a very low heat for about 15 minutes until set – if you cover the pan with a lid it will help set the egg more evenly.
Loosen the tortilla and slide onto a plate. Put back in the pan the other way up and cook for a further 2–3 minutes to lightly brown the other side.
To serve, slide the tortilla onto a serving plate, pile the rocket on top and sprinkle with the Parmesan. Drizzle with balsamic glaze and serve warm.
Nutrition Per Serving