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Leftover lamb omelette

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This simple lamb omelette recipe is a creative way to use up your leftovers. It’s delicious for breakfast, lunch or dinner.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Leftover lamb omelette


  • 2 tbs oil such as vegetable, peanut or canola
  • 8 eggs
  • 250g shredded leftover roast lamb
  • 1 bunch Asian greens, such as choy sum, bok choy or Chinese spinach, chopped
  • 1 spring onion or red onion, or 1 bunch of chives, thinly sliced
  • 1/4 cup (60ml) hoisin sauce, teriyaki, oyster, plum or Asian stir-fry sauce
  • Chopped spring onion or herbs such as coriander, mint or parsley, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat 2 teaspoons of oil in a wok over medium-high heat. Whisk 2 eggs in a bowl. Pour into the pan and swirl to coat the base. Cook for 2-3 minutes until egg is set. Transfer to a plate. Repeat with remaining eggs to make 4 omelettes with 2 eggs each. Cover to keep warm.

  2. Step 2

    Add lamb, greens, onion and sauce to the wok, and stir-fry for about 3-5 mins until heated through.

  3. Step 3

    Place omelettes on serving plates and spoon over lamb mixture. Fold over omelette and top with spring onion or herbs, to serve.

Recipe tip

Use the green tips of the spring onion to make onion curls for serving. Just thinly slice and place in a bowl of iced water, then stand for at least 10 mins or until the onions curl.