Best Vermicelli Omelet with Spinach and Pecorino Recipe - How to Make Vermicelli Omelet with Spinach and Pecorino

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Milk Street Recipe
Cookish

Vermicelli Omelet with Spinach and Pecorino

45 minutes

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

  • ounces pecorino Romano cheese, finely grated (1¼ cups), plus more to serve

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