Leftover Lamb Omelette With Feta Food

LEFTOVER LAMB OMELETTE WITH FETA

Steps:

• Finely slice the onion, halve the cherry tomatoes.
• Heat the olive oil in a large, non-stick frying pan and gently sauté the onion.
• Add the tomatoes and cook until soften (not mushy). Stir in the lamb and the oregano. Stir for a minute to warm through. Transfer the lamb mixture to a plate.
• Beat the eggs with 4 pinches of salt in a bowl.
• Add some more oil to the pan and heat. When hot, pour in the egg and let it spread out evenly.
• When the omelette's set, add the lamb mixture, spreading it out evenly.
• Scatter the mint leaves, olives and crumbled feta on top. Season to taste with freshly ground pepper.
• Cook under a lid for a few minutes then slide it to a plate. Garnish with a few mint leaves, cut in half and serve.

FETA & SEMI-DRIED TOMATO OMELETTE

Steps:

• Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

GREEK LAMB BAGUETTE

Steps:

• Sprinkle the inside of the baguette with a little olive oil, vinegar, oregano and a little seasoning. Layer the lamb, salad veg and feta, then wrap tightly in cling film.