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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch
Cuisine: Maltese
Keyword: Pasta
Servings: 2 - 4


  • 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


  • 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.


  • You can use any long type of pasta.