Froġa ‘Tat-Tarja’ with Tuna & Mediterranean Twist (Serves 3-4)
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This Recipe Contains
Instructions
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente. Drain and set aside to cool slightly.
Prepare the Egg Mixture
In a large bowl, whisk together the eggs and Greek yoghurt until smooth and creamy. Season generously with black pepper and dried oregano.
Combine with Spaghetti
Add the cooled spaghetti to the egg mixture, tossing until fully coated.
Add the Fillings
Fold in the drained tuna, crumbled feta, fresh spinach leaves, chopped parsley, and a handful of grated parmesan.
Heat the Pan
Warm the olive oil in a large non-stick frying pan over medium heat.
Cook the Froġa
Pour the spaghetti-egg mixture into the pan, spreading it evenly and pressing gently. Cook for 6–8 minutes until the base is golden and set.
Flip or Grill
Carefully flip the froġa using a plate, or finish under the grill for 4–6 minutes until fully cooked through.
Rest & Serve
Remove from heat and let it rest for a few minutes before slicing. Serve warm or at room temperature.
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