Vegan Froga tat-Tarja - a Maltese Spaghetti Omelette

Julie D'amato

A healthy vegan version of Malta's favourite pasta omelette 'Froga tat-Tarja'

Prep Time 30

Cook Time 25

Cooling time 15

Total Time 1 10

Course Breakfast, Main Course, Side Dish

Cuisine Italian, Maltese, Mediterranean

Servings 6 Slices

Calories 278 kcal

250 g Spaghetti I like using wholemeal
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 Grated Onion squeeze the gratings in a kitchen towel to remove excess moisture
4 cloves Finely Grated Garlic
1 tsp Turmeric
1 tbsp Nutritional Yeast
½ tsp Baking Soda
1¼ cups Chickpea Flour
1 tsp Flax Meal heaped teaspoon
1 Grated Zest of a Lemon
Kala Namak Black Salt and Pepper to season
1 cup Vegetable Broth add ½ cup at a time, making sure the consistency remains thick and creamy
1 can Aquafaba (the water inside a can of chickpeas)
1 tbsp Apple Cider Vinegar
2 tsp Cream of Tartar
Chopped Parsley, Peperoncino and Vegan Parmesan to garnish

Preheat oven to 180°C.
Bring a pot of salted water to a boil and cook spaghetti according to packaging instructions (around 10 minutes for wholemeal).
Drain into a colander and rinse under cold water to stop the cooking process. set aside. (You can skip the spaghetti step if you have leftovers).
In an oven-safe non-stick pan, whisk together; onion & garlic powder, fresh garlic & onion, turmeric, nutritional yeast, baking soda, chickpea flour, flax, lemon zest, salt & pepper and vegetable broth. Keep whisking on medium to high heat until the mixture thickens.
Using an electric mixer, whisk aquafaba to stiff peaks, adding apple cider vinegar and cream of tartar as you go. This will take around 6 minutes.
Add spaghetti, parsley, pepperoncino & vegan parmesan to the chickpea mixture in the pan and gently fold in the aquafaba. Use a spatula to smooth out the mixture into a pancake-like shape in the pan.
Bake in a preheated oven and bake for 20-25 minutes until the top turns golden brown.
Allow 10 to 15 minutes for the pasta omelette to set before removing from the pan.
Slice and serve, topped with fresh parsley and a sprinkle of vegan Parmesan cheese.