Ingredients

600g. Fine vermiccli
4 eggs
salt & pepper
20g peas
3 medium chopped tomatoe
5 thin sliced tomatoes
Chopped parsley
100g mushrooms
2 finley chopped onion
25g. margerine or butter
100g. parmesan cheese
50 g bacon (optional)
Buch of rocket leaves  to garnish

Method

Boil the vermiceli in boiling salted water.

When pasta is cooked drain well.

Put in a big bowl, add the eggs, cheese, rest of the ingredients salt and pepper, mix together
in a pan warm the butter or margerine ( you can use veg. oil) or you can cook the tarja moqlija seperate in the cake tins then cover the top with thin slice tomoatoe and cook until they come crispy and golden colour.

Then garnish with fresh crispy rocket leaves.