All you need for this recipe is your leftover dinner and a few eggs. That’s it! Once you’ve made your first leftovers omelette, you will be addicted to the simplicity and deliciousness of this meal.
Eggs are such a versatile and nutritious food, that we like to use them as many ways and as often as we can. This recipe is the same concept as egg muffins, but instead of a greased muffin tin and a hot oven, all you’ll need is a pan on the stove and a spatula. Most anything you had for dinner (or even lunch) the day before will go well in your omelette today. I have made omelettes with leftover curry, stews, casseroles, steak and potato meals, fish, chicken, pork, lamb, and a wide variety of vegetables.
Leftovers Omelette Recipe
Step 1: Warm some butter or oil in a pan over medium-low heat. Put your leftovers in the pan.
Depending on the size of your leftover meat and vegetable pieces, you may not even have to chop them up before putting in the pan. If I’m making a small omelette, sometimes I will just chop the leftovers with kitchen scissors straight into the pan – no cutting board needed. As you can see in my leftover roasted vegetable omelette above, I have small pieces of pumpkin, strips of capsicum (red pepper), and larger pieces of broccoli and fennel. That is the way I made the vegetables to go with my dinner the night before. I might have also put some leftover lamb in the omelette, but we ate it all at dinner.
Step 2: While your leftovers are warming in the pan, beat your eggs in a bowl.
As always, only use the best eggs you can find, from free-roaming, pastured chickens. The egg provides great flavour and nutrition, and most importantly here, it holds all your leftovers together nicely. I recommend about 2 eggs per person, but this may vary, depending on how thick you’d like your omelette and how big your leftover pieces and pan are. You also don’t have to beat the eggs a whole lot. Sometimes it’s nice to just mix them lightly and then you can see the egg’s yellow and white colors separately in your omelette.
Step 3: Pour the eggs into the pan. Tilt the pan around or use your spatula to spread the egg evenly to the edges of the pan.
Use a nice sized pan, and don’t worry about making too much. That just means that you will have a new type of leftovers for your next meal or snack! Omelettes are not just for breakfast. They are quite yummy cold and therefore make a simple, healthy packed lunch. And since there really are no rules about eggs only being for breakfast, why don’t you whip up a quick leftovers omelette for dinner?
Step 4: Cut, flip or cover your omelette to finish the cooking.
There are a few ways to finish cooking the omelette after the bottom and edges start to firm up: 1/Use your spatula to cut the omelette into quarters, then flip each quarter. My daughter calls this pizza omelette. 2/ Flip the whole omelette over – this only works with very small omelettes. 3/ If you have a cover for your pan, put it on and the egg will finish cooking inside in a few minutes.
Add salt and pepper to taste, and if you like a cheese omelette, simply grate your raw cheese over the top of the hot omelette and it will melt right into it. Delicious!
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