This simple lamb omelette recipe is a creative way to use up your leftovers. It’s delicious for breakfast, lunch or dinner.
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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.
Add lamb, greens, onion and sauce to the wok, and stir-fry for about 3-5 mins until heated through.
Place omelettes on serving plates and spoon over lamb mixture. Fold over omelette and top with spring onion or herbs, to serve.
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.