Leftover Mondays:Tasty Omelettes


Omelette (Photo credit: Great British Chefs)

One quick and simple way of using leftovers is making Omlettes.  This is not only quick, simple and cost-effective but the fillings are never-ending and this dish can be used for either breakfast or lunch let’s begin with our top ten favorite fillings to inspire you to look in your fridge and see what you have hidden in there and then we can make our omelettes!


July's Tomato Haul

July’s Tomato Haul (Photo credit: statelyenglishmanor)

  1. Smoked Salmon and asparagus
  2. Spinach and ricotta cheese
  3. Bacon, mushrooms tomatoes and onion
  4. Good old favourite cheese!
  5. Left over roasted vegetables, cheese and onion
  6. Chives, tomatoes (with a little cheese if you are adventurous)
  7. Ham, cream cheese and tomato
  8. Peppers, mushrooms and salami or pepperoni
  9. Avocado and bacon
  10. Mushroom and leek.

Once you have chosen your filling get some eggs (2 -3 per omelette), salt and pepper and let’s get cooking.  Crack your eggs into a bowl and add a pinch of salt and pepper (remember seasoning is always important) Beat well with a fork.


Get a small frying pan and let it heat up on a low heat.  Add either a small knob of butter or some oil and when it is hot add your eggs and spread the mixture evenly  by moving the pan around.

Tomato omelette

Tomato omelette (Photo credit: Wikipedia)

Once the omelette begins to cook sprinkle your  chosen filling on top, so it will bind or stick to the omelette.


Use a turner to gently loosen the edges of the omelette and fold it over in half.  Let it cook a bit longer until it is golden brown on the side in contact with the pan and slide the omelette onto a plate.

English: An omelette

English: An omelette (Photo credit: Wikipedia)

Turn it into a master piece by garnishing your dish with a slice of tomato or if it is for lunch with a bit of salad or grate some cheese on top.





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