Froġa tat-Tarja (Vermicelli Omelette)
A simple Maltese vermicelli omelette made with eggs, pasta, cheese, and parsley. Quick, frugal, and excellent hot or cold.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- Cook the pasta: Boil the vermicelli in salted water until just tender. Drain well and cool slightly.
- Mix: Beat the eggs with the grated cheese, parsley, salt, pepper, and nutmeg if using. Stir in the cooked pasta.
- Cook: Heat the olive oil in a non-stick frying pan. Add the mixture and cook over medium-low heat until set underneath.
- Turn: Flip carefully using a plate, then cook the other side until golden and set.
- Serve: Rest for a few minutes before cutting into wedges.
Froġa tat-Tarja is a Maltese vermicelli omelette, made with cooked pasta, eggs, cheese, and parsley. It is quick, economical, and just as good cold as it is hot, making it a useful everyday recipe.
Serving Suggestions
- Serve in wedges with salad
- Pack cold slices for lunch
- Add to a picnic spread
- Pair with tomato relish or pickles
Traditional Notes & Tips
- Leftover cooked pasta works well
- Keep the heat moderate so the centre sets without burning
- A plate makes flipping easier
- Some families add a little onion or garlic
- The texture should be firm enough to slice