Recipe: Onion and Maltese ġbejna ‘frittata’

Basal: onions


  • 6 medium eggs
  • 100 ml milk
  • 1 large onion finely chopped
  • 2 cloves of garlic finely chopped
  • 2 Maltese ġbejna, sliced
  • Fresh parsley, finely chopped
  • Black pepper to your taste
  • 2 tablespoons olive oil
  1. Separate the egg yolks from the whites.
  2. Put the egg whites in a bowl, add 1 teaspoon water, a pinch of salt and beat well using a whisk.
  3. In a large pan, pour the olive oil and fry the onion and garlic until golden.
  4. Add the egg yolks to the whites, pour the milk, add all the other ingredients and mix well.
  5. Pour over the onion and garlic in the pan, lower heat and cook until nice and golden.
  6. Cut the frittata into 4 portions whilst still cooking so that you can overturn easily. 
  7. Layer the frittata and put Maltese ġbejna in between layers.
  8. Serve with crispy bread or french fries.

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