Matt Stone's leftover dinner omelette
Try Matt Stone’s leftover dinner omelette for a satisfying meal. It’s a clever way to use up any leftover ingredients like roast meat and veg.
- 1 tbs olive oil
- 1 cup chopped leftovers (such as roasted meat, roasted vegetables and leafy greens)
- 3 Coles Australian Free Range Eggs
- 2 tbs coarsely grated tasty cheddar
- 10g butter
- Fresh herbs (such as basil leaves), to serve (optional)
Heat half the oil in a medium non-stick frying pan over medium-high heat. Add the leftovers and gently toss for 2 mins or until lightly browned and heated through. Transfer to a plate and wipe the pan clean with paper towel.
Whisk the eggs and cheddar in a bowl until light and fluffy. Season.
Heat the butter and remaining oil in the frying pan over medium-high heat. Add the egg mixture and swirl to coat the base of the pan. As the egg mixture cooks, use a spatula to gently pull the edges into the centre so the raw egg runs into the gaps. Reduce heat to low and cook until egg mixture is golden but still slightly runny (if you prefer the omelette well-cooked, cook the egg mixture until completely set).
Spoon the leftovers over half the omelette and gently fold to enclose the filling. Transfer to a plate and sprinkle with herbs, if using. Season with pepper to serve.