Close, I actually rather like spaghetti omelets.
Use a bolognese style sauce on whatever the night before.
Use a pan that lets you begin making an omelet wider and thinner, almost crepe-ish compared to the normal thickness you would pour it.
Mix the sauce and noodles before you add them as its less volume to encapsulate compared to adding them separately.
When the eggs are ready put down a layer of appropriate cheese. Add your noodles and sauce and close it up.
It works really well with thicker style chili and some elbows with a bit of sour cream.
Mmmmmmmmmmm, that sounds good. Sorry I never thought of it, way back then. Might try it now, though. Thx.