2 tbsp olive oil
½ eggplant/aubergine, chopped
3 free-range eggs, beaten
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