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 seasoning

2) 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 , . Bookmark the permalink.

10 Responses to Froga tat-tarja – Verrmicelli Omlette

  1. maria vella says:

    i love maltese food a lot so do my 4 children

  2. STEPHEN says:

    Some times I add some RICOTTA with this reciepe. Very YUMMY

  3. P Zammit says:

    I luv the pasta frogga and adding ricotta sounds yummy!

  4. rose gauci says:

    l add irkotta and parsley with the frogga and garlik pewder if you like

  5. Anne says:

    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.

  6. Stella Voolstra says:

    This too was one of my favourites as a child but now I don’t eat it but must try another one day.

  7. Kristy says:

    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

  8. Mark says:

    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)

  9. Kelly Demicoli says:

    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 🙂

Leave a Reply to STEPHEN Cancel reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.


appetizers beef bread cake Cheeselets chicken christmas dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat Newsletter pasta Pastizzi pastry peppers pie pies pork pork stew Recipes salad sauce seafood soup Stew Stuffat summer sweets Tomato torta traditional traditional maltese recipes vegetables