Pasta omelet with fruit salad

For an omelet: 250 g of spaghetti “fork”; 150 g of flour; 2 eggs; 50 g of sugar; 1/4 l of milk; 1 apple; vegetable oil for frying.
For fruit salad: 200 g of any fresh berries (strawberries, raspberries, blackberries); 1 nectarine; 1 peach; 1 pear; 1 apple; sugar to taste.

1. For fruit salad, wash fruits and berries, pat dry with paper towels. Remove the stems from the berries. Peel the fruit, cut the nectarine and peach in half and remove the seeds. Cut the cores of the pear and apple. Cut the fruits into slices, sprinkle with sugar and leave to soak for half an hour.

2. For the omelet, boil the spaghetti in plenty of salted water according to the directions on the package, rinse with cold water and dry very well.

3. Knead the batter from flour, eggs, sugar and milk. Peel the apple, cut the core, grate. Stir the noodles and grated apple into the omelet dough.

4. In a frying pan with a non-stick coating, heat the vegetable oil, put a spoonful of dough, level the surface. Bake the omelet over medium heat on both sides until golden brown.

5. Keep the omelet warm in an oven at 80 ° C until all the omelets are ready.

6. Fill the omelet with fruit salad, fold in half and serve on portioned plates.