Froġa tat-Tarja (Maltese Pasta Omelette)
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.
Servings 2 -4 Servings
Ingredients
- 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
Garnish:
- Chopped fresh parsley
- Freshly grated Parmesan cheese
Instructions
- 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.