Leftover lamb omelette with feta
When you have remaining meat on your roast lamb joint you can make really yummy, yet so quick & easy, dishes like this Greek-style leftover lamb omelette with feta. It’s ready in just 15 minutes; perfect for a lazy lunch or easy supper on busy days. Serve it with a green salad – and some pita bread if you like.
Ingredients
Method
- Finely slice the onion, halve the cherry tomatoes.
- Heat the olive oil in a large, non-stick frying pan and gently sauté the onion.
- Add the tomatoes and cook until soften (not mushy). Stir in the lamb and the oregano. Stir for a minute to warm through. Transfer the lamb mixture to a plate.
- Beat the eggs with 4 pinches of salt in a bowl.
- Add some more oil to the pan and heat. When hot, pour in the egg and let it spread out evenly.
- When the omelette’s set, add the lamb mixture, spreading it out evenly.
- Scatter the mint leaves, olives and crumbled feta on top. Season to taste with freshly ground pepper.
- Cook under a lid for a few minutes then slide it to a plate. Garnish with a few mint leaves, cut in half and serve.