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.