Preheat oven to 80°. Heat a tablespoon of clarified butter in a frying pan. Add 1/4 of the noodles to the pan, season with salt pepper and 1/4 teaspoon each of marjoram and curry powder and sauté for about 5 minutes. Mix the eggs with the milk and flour and pour 1/4 of it over the noodles in the pan. Allow everything to set over medium heat for about 5 minutes. Carefully transfer the omelet to a plate and keep warm in the preheated oven.
Bake three more omelets with the remaining ingredients in the same procedure. Toast the sunflower seeds in a frying pan without adding any fat.
Arrange the omelets, sprinkle with the sunflower seeds and garnish with basil leaves if desired.
