Prepare the Spaghetti: If you haven’t already, cook the spaghetti in salted boiling water according to the package instructions. Once cooked, drain and set aside.

Cook the Minced Meat: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the minced meat and cook until browned, breaking it up with a spoon as it cooks.

Add the chopped onion, garlic, grated carrot, bell pepper, and tomato to the skillet. Season with salt, smoked paprika, and black pepper. Sauté everything together until the vegetables are soft and the flavors have melded together. Set aside.

Prepare the Omelette Mixture: In a large mixing bowl, whisk together the eggs, milk, flour, and a pinch of salt until well combined.

Stir in the cooked spaghetti and the finely chopped spring onions. Mix until the spaghetti is evenly coated with the egg mixture.

Assemble the Dish: Preheat your oven to 180°C (350°F).

In an oven-safe skillet or baking dish, melt the butter over medium heat. Once melted, pour in the spaghetti and egg mixture, spreading it out evenly.

Spoon the cooked minced meat and vegetable mixture evenly over the top of the spaghetti.

Bake the Omelette: Sprinkle the grated cheese over the top of the dish.

Transfer the skillet or baking dish to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is golden and bubbly.

Serve: Allow the dish to cool slightly before slicing into wedges. Serve warm, garnished with extra spring onions or herbs if desired.