Froġa tat-Tarja (Maltese Pasta Omelette)
Froġa tat-tarja is a Maltese pasta omelette, traditionally made with vermicelli pasta, eggs, parsley and parmesan cheese. That’s it! As simple as that.
Ingredients
- 300 g Vermicelli Pasta
- 3 large eggs
- 2 tbsp finely chopped parsley
- 90 gr Parmigiano Reggiano cheese (or Grana Padano) grated
- olive oil
- salt & pepper
Instructions
- In a large pot, cook the vermicelli pasta until al dente, strain and set aside. If you have leftover pasta skip this step and pass directly to the second step.
- In a large bowl beat the eggs and mix all the ingredients together except for the olive oil.
- Add the cooked vermicelli pasta to the mixture and make sure that all the pasta is evenly coated with the mixture.
- On medium heat, heat some olive oil in a 20 cm/8 inch sized frying pan. Add half of the pasta and egg mixture and cover the bottom of the frying pan.
- Let it cook until it is golden, flip and continue cooking the other side. To minimise breakage whilst flipping, cover the pan with a plate and flip the omelette on the plate first before putting it back in the pan.
- Let the other side continue cooking.
- Repeat with the other half of the mixture. Serve hot.
Notes
- You can use any long type of pasta.
Nutrition
Calories: 829kcal | Carbohydrates: 114g | Protein: 44g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 276mg | Sodium: 826mg | Potassium: 489mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 5mg | Calcium: 607mg | Iron: 4mg