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Vermicelli Omelet with Spinach and Pecorino

Vermicelli Omelet with Spinach and Pecorino

By Calvin CoxOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    45 minutes

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.

Ingredients
  • 5

    large eggs

  • 1 ½

    ounces pecorino Romano cheese, finely grated (¾ cup), plus more to serve

  • ½-3/4

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 3

    ounces thinly sliced pancetta, chopped

  • 2

    medium shallots, chopped

  • 6

    ounces vermicelli or angel hair pasta, broken in half

  • 4

    cups (3 ounces) lightly packed baby spinach

Step 1

Heat 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.

Step 2

Add 3 cups water and the vermicelli to the pan, then bring to a simmer. Cook, stirring, until the pasta has absorbed most of the liquid, about 7 minutes. Increase to medium-high, then stir in the spinach and cook until wilted, about 30 seconds. Pour in the egg mixture and stir to combine, then cook without stirring until the edges are browned, 5 to 7 minutes.

Step 3

Transfer the pan to the oven and bake until the surface of the omelet is set, about 4 minutes. Remove from the oven (the handle will be hot) and run a silicone spatula around the edge and underneath the omelet to loosen, then slide it onto a cutting board. Cool for 5 minutes. Serve sprinkled with additional cheese.