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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

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
  • 50 g Feta crumbled

Method
 

  1. Finely slice the onion, halve the cherry tomatoes.
  2. Heat the olive oil in a large, non-stick frying pan and gently sauté the onion.
  3. 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.
  4. Beat the eggs with 4 pinches of salt in a bowl.
  5. Add some more oil to the pan and heat. When hot, pour in the egg and let it spread out evenly.
  6. When the omelette’s set, add the lamb mixture, spreading it out evenly.
  7. Scatter the mint leaves, olives and crumbled feta on top. Season to taste with freshly ground pepper.
  8. 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.