Maltese Pasta Omelette (Froġa tat-Tarja)

Name: Maltese Pasta Omelette (Froġa tat-Tarja)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Malta
Ingredients: 7 oz (200 g) spaghetti; 1 tbsp (18 g) coarse salt, for the pasta water; 5 large eggs; 1/2 tsp (3 g) fine salt; 1/4 tsp (0.5 g) freshly ground black pepper; 1/2 cup (50 g) finely grated Maltese ġbejna or Parmesan (or pecorino); 2 tbsp (8 g) finely chopped fresh flat-leaf parsley; 2 tbsp (30 ml) olive oil, plus extra if needed

Froġa tat-Tarja Say it: FROH-jah tat TAR-yah

By the Passport Plate editors. Published November 9, 2026.

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Froġa tat-Tarja is a rustic Maltese pasta omelette built from leftover spaghetti, eggs, grated cheese and parsley. It is a familiar home supper or light lunch in Malta, cooked in a skillet until the eggs set and the edges turn deep golden and crisp. The texture is part tender pasta, part soft omelette, with a savory, cheesy flavor and fresh herbal notes. Simple and economical, it turns a bowl of cooked pasta into a satisfying dish that can be served warm or at room temperature.

Maltese Pasta Omelette (Froġa tat-Tarja)

Froġa tat-Tarja

Pronounced FROH-jah tat TAR-yah

Serves: 4
Prep: 15 min
Cook: 25 min
Total: 40 min
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

7 oz (200 g)200 g (7 oz) spaghetti
1 tbsp (18 g)18 g (1 tbsp) coarse salt, for the pasta water
5 large eggs
1/2 tsp (3 g)3 g (1/2 tsp) fine salt
1/4 tsp (0.5 g)0.5 g (1/4 tsp) freshly ground black pepper
1/2 cup (50 g)50 g (1/2 cup) finely grated Maltese ġbejna or Parmesan (or pecorino)
2 tbsp (8 g)8 g (2 tbsp) finely chopped fresh flat-leaf parsley
2 tbsp (30 ml)30 ml (2 tbsp) olive oil, plus extra if needed

Method

Bring a large pot of water to a boil and add the coarse salt. Cook the spaghetti until just al dente, about 1 minute less than the package directions.
Drain the spaghetti well and spread it on a plate to cool and steam dry for about 5 minutes.
In a large bowl, beat the eggs with the fine salt, black pepper, grated cheese and parsley until evenly combined. Add the cooled spaghetti and toss with a fork until every strand is coated.
Heat the olive oil in a 10-inch (25 cm) nonstick skillet over medium heat until shimmering. Pour in the pasta-egg mixture and spread it into an even layer, pressing down gently with a spatula.
Cook undisturbed for 5-7 minutes, until the bottom is set, golden brown, and the edges look crisp.
Run a spatula around the edge to loosen. Place a large plate over the pan, invert the omelette onto the plate, then slide it back into the pan; add a splash more olive oil if the pan looks dry.
Cook the second side for 4-6 minutes, until golden and the center is set but still tender.
Slide onto a cutting board, rest for 2 minutes, and cut into wedges. Serve warm or at room temperature.

Regional variants

Some cooks add a handful of cooked peas or a little chopped cooked ham; leftover macaroni can replace spaghetti in the same way.

Cook's notes

Cool and dry the cooked pasta before mixing; wet pasta makes the omelette soggy.
Press the mixture firmly in the pan and let it cook undisturbed for a crisp crust.
If flipping feels risky, finish the top under a hot broiler for 2-3 minutes instead.

Serve with

Serve warm or at room temperature with a tomato salad, pickled vegetables, or crusty bread.

Make ahead and storage

Cool completely, refrigerate for up to 2 days, and reheat gently in a lightly oiled skillet; it is also good at room temperature.

Maltese Pasta Omelette (Froġa tat-Tarja)