Linguine omelette with goats cheese and aubergine Recipe

Linguine omelette with goats cheese and aubergine Recipe

  • 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
  1. Heat half of the oil in a frying pan and fry the chopped aubergine for 5-6 minutes, or until softened.
  2. 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.
  3. 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.
  4. To serve, slide onto a serving plate and cut into wedges.
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