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2 tbsp olive oil

½ eggplant/aubergine, chopped

3 free-range eggs, beaten

100g/3½oz mozzarella

3 tbsp chopped fresh parsley

½ tsp chili flakes

salt and freshly ground black pepper

150g/5½oz gluten free linguine, cooked according to packet instructions



Heat half of the oil in a frying pan and fry the chopped eggplant/aubergine for 5-6 minutes, or until softened.

In a large bowl, combine the beaten eggs, mozzarella, chopped parsley, chili flakes, salt and freshly ground black pepper then stir in the cooked pasta. Add the fried eggplantand mix well.

Heat the remaining oil in small frying pan and tip in the pasta mixture.

Allow to cook for 3-4 minutes, or until the bottom is golden-brown and set, then carefully turn the pasta omelette over to cook the other side for a further 3-4 minutes, or until golden-brown and set.

To serve, slide onto a serving plate and cut into wedges.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Linguine omelette with mozzarella and eggplant