Method

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, chilli flakes, salt and freshly ground black pepper then stir in the cooked pasta. Add the fried aubergine and 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 from Good Food magazine


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Ingredients

2 tbsp olive oil

½ eggplant/aubergine, chopped

3 free-range eggs, beaten

100g/3½oz mozzarella

3 tbsp chopped fresh parsley

½ tsp chilli flakes

salt and freshly ground black pepper

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

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Low FODMAP Recipe

Linguine omelette with mozzarella and eggplant

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