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Vermicelli Omelet with Spinach and Pecorino
For this dish, our version of the Maltese vermicelli omelet called froga tat-tarja, the pasta does not need to be cooked before it is added to the skillet, making this a tidy one-pan recipe. In addition to pancetta for deeper flavor, we’ve added wilted spinach to give the omelet color and make it more of a complete meal. You will need an oven-safe nonstick 12-inch skillet for this recipe, and keep in mind that when removing the pan from the oven, the handle will be hot.
4
Servings
45 minutes
Ingredients
-
5
large eggs
-
1½
ounces pecorino Romano cheese, finely grated (¾ cup), plus more to serve
Directions
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01Heat the oven to 400°F with a rack in the middle position. In a medium bowl, whisk together the eggs, cheese, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper. In an oven-safe nonstick 12-inch skillet over medium, cook the 2 tablespoons oil and the pancetta, stirring occasionally, until the pancetta is golden brown, 3 to 5 minutes. Add the shallots and cook, stirring, until translucent, about 2 minutes.
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I made the Lemon Pesto Spaghetti today. It was very good. I used angel hair pasta instead of the spaghetti, and I'm going to use the leftovers in this dish. You don't usually want to keep angel hair leftovers due to the gumminess that happens, but I think they'll be great here. I'll report back with the results.
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I found this recipe in the Cookish book. It was so good. My entire family enjoyed it very much. I had no pancetta so I have used what I had in my fridge which is turkey bacon. I would make it again. Also, I have added only 1 tsp of salt. It was salty enough. Thanks for the recipe.