Froga - Maltese Omelette

This easy dish is one of my lunchtime favourites. It can be prepared in advance and eaten on its own, hot or cold with a side salad or put in a sandwich and taken to work or picnic. My best friend's mum (Aunty Catherine) used to make it for us for school lunch and in later years brought to us on the beach throughout our first Summer job.  

Ingredients ( serves 2-3)

4 eggs

2 garlic cloves

2 spring onions

6 cherry tomatoes (any variety will do)

2 tablespoons grated Parmesan cheese

Bunch of fresh parsley

Salt and pepper

Beat together 4 eggs (Always split eggs in a separate bowl one at a time so any eggs that are off or bloody can be discarded without ruining the whole mixture).

Finally chop the garlic, tomatoes and spring onions and parsley and add to the eggs. Add the cheese, combine all ingredients together and season well with salt and pepper. 

Heat up a flat pan on medium heat. Add some olive oil or fry light to the pan. Once the pan is hot add the egg mixture to the pan, cover with a lid and fry for about 5 minutes. 

Once the bottom of the omelette is done either

1. Take a plate and place on the omelette. Whilst holding the top of the plate, flip the pan over so the omelette goes on the plate. Then slide the omelette back onto the plate, cooked side up to continue cooking the other side.

2. If you have an oven proof pan, simply place the pan with the omelette in the oven under a hot grill for 3 minutes or until the top of the omelette is cooked and golden in colour. 

Serve with either a side salad or on lightly toasted baps or seeded rolls. Feel free to add sliced cheese, ham or cooked bacon to your omelette sarnies. I prefer smoked ham cheese and cheddar cheese. I  like to wrap the sandwiches in grease proof paper and take them out for picnics or lunch. It keeps really well and makes a tasty lunch in minutes.