Wednesday, 27 May 2009

Froġa tat-Tarja (Vermicelli Omelette)

Well, look at that you lucky people. 2 posts in one day! I truly have been kicked up the butt for being slack in posting lately.

Now here is one of my ultimate comfort foods - and stupidly easy and quick to make! My mother made this vermicelli omelette (Froġa tat-Tarja) for me as a child often, and eating it tonight made me feel about 7 years old again (and the fact I put ketchup on it, something my mum always seemed a bit dismayed at). There are plenty of variations on the recipe out there, I've made the most basic here, but you can add your own extra ingredients too. Popular additions in Malta are spinach and corned beef, but you can add chopped ham or tomatoes too and I've been suggested crumbling feta or goats cheese into the mix. It's really up to you.

Apologies for the poor picture quality, my camera batteries went flat, so I had to use my phone camera.

Froġa tat-Tarja (Vermicelli Omelette)

Serves 1-2 people (depending how hungry you are)

70g vermicelli (angel hair pasta)
10g parsely, finely chopped
2 eggs
1 heaped tbsp grated parmesean cheese (add more if you like)
salt and pepper to taste
1 tbsp olive oil

1. Cook the vermicelli in boiling water according to packet instructions (usually about 5 minutes).

2. Beat the eggs and parsely together.

3. Drain the vermicelli and mix into the egg and parsely.

4. Mix in the parmesean, salt and pepper.

5. Heat the oil in an non-stick frying pan, keep on a high heat and pour in the vermicelli and spread out in the pan a little.

6. Cook for about 2-3 minutes each side until golden.

If you can't finish it all, it's lovely eaten the next day, cold or warm and is perfect for picnics.


bluetamarai said...

This sounds fantastic!

(This is bluetamarai from OBB.)

Mer said...

Hi! And it's stupidly easy. Seriously, ever need a hand with cooking, let me know. I've been on a health kick for months now, (not so much to do with the wedding, but more to better myself and get physically fit, don't want to lose any more weight).

If you're into Japanese food, bentos are pretty easy to put together.

bluetamarai said...

Definitely want to try this one. Could I sub baby spinach for the parsley?

So excited for you with your weight loss and pursuit of fitness. Kudos!

I will definitely let you know. Too bad we can't have a cooking class... you're a little far away (across the sea)! ;)

Mer said...

Actually, my mum does a variation with spinach too! it's really nice, you don't even need the vermicelli since the spinach holds together nicely, and you can add bacon too.

Thanks! It's all rather addictive, I started going to the gym 3 days a week, then it turned into 4, then 5, now I try and get in 6 times a week, using a personal trainer on 3 days and spin classes on 2, though getting a horrendous cold has taught me that was a bad idea. LOL Just enjoying the feeling of being able to do things my body just couldn't do before (that sounded more dirty than it should have).

Pity, I've given a few lessons before, but I'm terrible at being exact since a lot of it is by my guy instinct, so I rarely measured (I do now to force myself into the habit so I can reproduce recipes for other people).

bluetamarai said...

Yes, overtraining is never a good thing. Glad you found things you love to do! I'm a yoga fiend and I supplement with weight/interval DVDs, so I don't have to go to the gym.

Nanette said...

Whether your Maltese or not, this is the ultimate comfort food!

Mer said...

Very true, nothing reminds me more of being a kid than this (or making snails from the extra pastry from the torta and getting to eat them after the torta finished baking)