In Malta (and nearby Sicily), you can find Froga made with all variety of fillings – ham, prosciutto, onion, green onion, parsley, ricotta, spinach – if you like it in a regular frittata, you’ll most likely enjoy it in Froga. The only requirement is the pasta. Be sure to use long stranded pasta – vermicelli (angel hair) or even thicker spaghetti – the most common (and the most fun).
| Servings | Prep Time |
| 1 8″ frittata-style omelet | 10 minutes |
| Cook Time |
| 15-22 minutes |
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In Malta (and nearby Sicily), you can find Froga made with all variety of fillings – ham, prosciutto, onion, green onion, parsley, ricotta, spinach – if you like it in a regular frittata, you’ll most likely enjoy it in Froga. The only requirement is the pasta. Be sure to use long stranded pasta – vermicelli (angel hair) or even thicker spaghetti – the most common (and the most fun).
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Ingredients
- 4 medium eggs
- 1/4 cup ricotta
- 1/3 cup Parmesan
- 2 cups angel hair pasta (cooked) – OR –
- spaghetti (cooked)
- parsley (freshly chopped), to taste
- salt
- pepper
- butter – OR –
- olive oil
Servings: 8″ frittata-style omelet
Units:
Instructions
- Preheat oven to 400F.
- Whisk together the eggs, cheeses, parsley, salt and pepper. Stir in 2 cups of cooked pasta.
- Add a thin coating of olive oil to an oven-safe skillet at least 8 inches wide – preferably nonstick. Cook eggs over medium heat 5-7 minutes, or until browning on the bottom and edges.
- Pop into oven to finish – cook until set (about 10-15 minutes). Sprinkle with extra parsley and serve hot, cold, or at room temperature.