Prep time 1 hour 15 minutes
Parsley, handful, roughly chopped
Parmesan cheese, grated 100g
Benna peppered ġbejna, 2, grated
Benna fresh ġbejna, 2
Benna mozzarella, 1 ball, grated
Fresh thyme, 8 sprigs, picked
Freshly ground black pepper
Salt, as needed
Olive oil, as needed
Cook the tarja according to the cooking instructions on the packet in seasoned water. Add an additional 2 minutes so that it is a little softer than usual. Drain and drizzle over olive oil, working it through, so that the strands don’t clump together.
In a large bowl beat the eggs, add in the grated parmesan and parsley. Season with a small pinch of salt. Once the pasta is cool stir it into the egg mixture. Heat a small frying pan on a medium heat. Drizzle in some olive oil and once hot tip in one eighth of the pasta mixture to cover the base of the pan to the depth of around 3 cm. Cook gently on one side and then use a plate to flip it around to cook the other side for another couple of minutes. Work through the whole mixture in this manner. You can also choose to use a larger pan and make less, but bigger omelettes for sharing.
Mix the two types of ġbejna with the mozzarella, thyme, salt, and a good amount of fresh black pepper. Lay out 4 of the frogas and divide the cheese mixture evenly between them. Cover with another froga to make a sandwich. Either bake them in an over at 190 degrees C until the cheese is bubbling and oozing or cook them in a toasted sandwich maker for around 5 minutes.