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Maltese Pasta Omelette (Froga Tat-Tarja)

Course Side Dish
Cuisine Maltese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine


  • 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.