Procedure:
In a large bowl, put the eggs and whisk until light. Add the Parmigiano-Reggiano, Pecorino, oregano, salt to taste, and a large pinch of black pepper. Add the spaghetti and stir the mixture together until well combined.
In a frying pan but the extra virgin olive oil, add the spaghetti mixture and cook until the bottom is set. Then flip the omelette and cook the other side until it has a nice golden color. Add the spaghetti mixture and flatten to cover the bottom of the pan evenly.
Cook, uncovered, until the bottom is set and light golden brown.
Let cool for 2 minutes, once it’s ready, but the spaghetti omelette on a platter and now you can cut it into wedges and serve.