Maltese pasta omelette called froga tat-tarja is made with vermicelli, cheese a couple eggs and some parsley. It is a perfect way to use left over pasta and certainly any long pasta noodle would work well. The dish is typically made with cheese and parsley, but other ingredients like spinach, scallions and even prosciutto can be used. We enjoyed this alongside beef olives for our Maltese meal however this dish would make a great breakfast or light lunch as well. You can get creative with what you add to it, like their Italian neighbors they are masters at using left overs to make delicious things. This is one of those recipes.
Maltese Pasta Omelette (Froga Tat-Tarja)
- 8 oz vermicelli
- 2 large eggs
- 1/2 cup grated parmigiana-reggiano
- 2 Tablespoons chopped parsley
- 1 clove garlic minced
- salt and pepper to taste
- extra virgin olive oil
- cook the vermicelli until al dente, strain and set aside
- In a bowl Beat the eggs and mix in all the other ingredients except the oil.
- Toss the egg mixture with the pasta, coating all the pieces of pasta.
- In a large pan heat the olive on medium high
- Add in enough of the pasta mixture to cover the bottom and cook until the bottom is golden brown.
- Flip the pasta over and cook the other side also until golden brown.
- Depending on how big your pan, this usually will make two very large omelettes. Serving 4 easily.
- Serve hot and garnish with some more parsley.