Ingredients

• 2 tbsp olive oil
• ½ aubergine
• chopped
• 3 free-range eggs
• beaten
• 100g/3½oz goats' cheese
• crumbled
• 3 tbsp chopped fresh parsley
• ½ tsp chilli flakes
• salt and freshly ground black pepper
• 150g/5½oz linguine
• cooked according to packet instructions

Directions

• Heat half of the oil in a frying pan and fry the chopped aubergine for 5-6 minutes
• or until softened.
• In a large bowl
• combine the beaten eggs
• goats' cheese
• 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.