A recipe for Froġa tat-Tarja (Maltese Pasta Omelette)! Tender angel hair pasta is tossed in an egg and cheese mixture, then pan-fried until golden.
This recipe for Froga tat-Tarja is the perfect way to use up leftover pasta and other ingredients. It all comes together in less than 30 minutes too!
Vermicelli or Angel Hair/Capellini pasta is boiled until just tender, drained, and tossed in a savory mixture of beaten eggs, grated Parmesan, and chopped parsley.
The mixture is arranged in an even layer in a hot skillet and pan-fried until golden on each side. Serve immediately with additional parsley and Parmesan.
A Few Tips
Cook the vermicelli until just tender, al dente. They will cook quickly due to their thin shape. Allow to cool slightly before adding to the egg mixture. If the noodles are too hot, they will scramble the eggs.
Make sure the pan is thoroughly heated before adding the coated pasta mixture. Adjust the heat between medium and medium-low as needed to set the eggs and develop a golden crust.
I pan-fried the omelette in a thin layer of olive oil, but you can also use butter.
I used an 8 inch (20 centimeter) cast iron skillet to cook the Froġa tat-Tarja. Having a well-seasoned cast iron or non-stick pan is best to easily flip the pasta and keep it from sticking. This size was perfect for making two omelettes.
To cook the pasta on the other side, carefully flip the omelette over onto a plate larger than the size of the skillet. Slide the omelette from the plate back into the skillet golden side up and continue to cook until golden on the bottom. Add a little more olive oil if needed.
I kept the ingredients basic as my kids prefer it. If desired, you can toss in other items such as garlic, vegetables, scallions, or pork. I particularly love a handful of chopped spinach.
Add the salt and pepper to taste. I usually mix in about 1/2-1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Looking for more pasta recipes?
- Makaronilaatikko (Finnish Macaroni Casserole)
- Pasticho (Venezuelan Lasagna)
- Ghackets mit Hörnli (Swiss Macaroni with Meat Sauce)
This recipe was originally posted in August 2013 and updated in October 2022.
Froġa tat-Tarja (Maltese Pasta Omelette) Recipe
Adapted from European Cuisines
Froġa tat-Tarja (Maltese Pasta Omelette)
- 8 ounces (227 grams) dried vermicelli/angel hair pasta
- 3 large eggs
- 2 ounces (57 grams) freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- salt and freshly ground black pepper to taste
- 2 tablespoons (30 milliliters) olive oil
- Chopped fresh parsley
- Freshly grated Parmesan cheese
- In a large pot, bring salted water to a boil.
- Add the dried angel hair pasta and cook until al dente, just tender. Drain and set aside to cool slightly.
- In a large bowl, lightly beat together the eggs, Parmesan, and parsley.
- Season with salt and pepper.
- Add the cooked pasta and toss to thoroughly coat.
- Place an 8 inch (20 centimeter) cast iron or non-stick skillet over medium to medium low heat. Drizzle with olive oil to create a thin layer across the bottom of the pan.
- Once heated, add half of the pasta and egg mixture in an even layer to cover the bottom of the pan.
- Cook until set and golden on the bottom.
- Flip carefully onto a plate larger than your pan, then slide the omelette back into the pan. Cook until golden. Repeat with the remaining mixture. Add more olive oil if needed.
- Serve the pasta omelettes immediately and garnish with parsley and Parmesan.