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Froga tat-tarja – Verrmicelli Omlette
Ingredients:
- 300grms Vermicelli Spaghetti
- 3 beaten eggs
- 5tbs grated cheese
- seasoning (salt and pepper)
- Olive Oil
Method:
1) Beat the eggs into a big bowl, add the cheese and seasoning2) Mix the cooked spaghettini
3) Put a little olive oil in a frying pan, and spread the contents of the bowl in it. Fry on a low heat till its golden brown and crispy on both sides.
Serve piping hot!
Tips - be careful when turning over the omlette, if its not cooked enough it will end up breaking up when you turn it. If the omlette is very large sometimes I use a plate to help turn it over.
Difficulty: Easy
This entry was posted in First Course, Pasta, Pies, Recipes and tagged Recipes, traditional maltese recipes. Bookmark the permalink.
i love maltese food a lot so do my 4 children
love maltese food
thank you.
Some times I add some RICOTTA with this reciepe. Very YUMMY
I luv the pasta frogga and adding ricotta sounds yummy!
l add irkotta and parsley with the frogga and garlik pewder if you like
I actually carefully place half of the vermicelli mixture in the frying pan then put an amount of rikotta mixed with beaten eggs, cheese and parsley and also four tyes of pepper ground well and salt. Place the other half of the mixture on top and fry gently. Turning the pancake on a large dish so as to not burn myself on doing so. I let it cook till a lovely golden colour and finally serve it either with an aglio and olio or a tomato sauce which I cook with chopped up apples.
This too was one of my favourites as a child but now I don’t eat it but must try another one day.
My mum used to make this for me as a kid and we loved it. She is Maltese and I’m half and I’m so glad I found this site coz now I can make some Maltese dishes like this yummy one for my kids
My Grandmother and Mother always used to make this – but with Spaghetti rather than Vermicelli
I always loved it (it is still in my top ten dishes)
Yummm, dad made these for us when we were younger. He would put an almighty amount of marg in his, I leave it out sll together when I make it now 🙂