Vermicelli omelette – GF and low FODMAP

Vermicelli omelette or as called in Maltese ‘Froga tat-tarja’ is a very simple but tasty recipe. This recipe was originally developed as a way to use up leftover pasta.   I remember my grandma making it as a kid. My mum on the other hand never made it for us so it was only as a grown up that I finally actually had this for the first time when I made it for myself. Shocking I know! This quickly became a favourite for those days when I’m too busy or tired and want something quick to eat. This recipe is perfect for breakfast or as a snack. It can even be made into a meal by adding more ingredients to the basic recipe.


Vermicelli Omelette – serves 1


  • 80g of cooked rice vermicelli
  • 1 egg
  • 2 tablespoons of grated Grana Padano or Parmesan cheese
  • salt and pepper to taste
  • some chopped parsley
  • oil or butter
  • Optional additional ingredients: ham or bacon, cheese, vegetables, anything to your liking.


  1. Mix vermicelli, egg, cheese, salt, pepper and parsley together.
  2. Heat oil or butter in a pan.
  3. Once oil/butter is hot add the vermicelli egg mix. Flatten in the pan and give it a round shape.
  4. Cook for a couple of minutes or until browned then flip over until the second side is golden brown.
  5. Serve.

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