Name: Leftover lamb omelette with feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Tbsp olive oil; 1 small red onion; 1 cup shredded leftover roasted lamb; 1 handful cherry tomatoes; ½ tsp dried oregano; 4 large or 5 small eggs, lightly beaten; 2 Tbsp fresh mint leaves, chopped; 1 Tbsp black or Kalamata olives, pitted; 50g Feta, crumbled

Leftover lamb omelette with feta

28 May 2018

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

1 Tbsp olive oil
1 small red onion
1 cup shredded leftover roasted lamb
1 handful cherry tomatoes
½ tsp dried oregano
4 large or 5 small eggs, lightly beaten
2 Tbsp fresh mint leaves, chopped
1 Tbsp black or Kalamata olives, pitted
50g Feta, crumbled

Instructions

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.