Food waste is something that weighs on my conscience quite often and I always feel guilty when I see forgotten leftovers in the fridge. That’s why I love omelettes… they’re a great way to use leftovers! You can make an omelette out of pretty much any meal and it’s likely to turn out great. The recipe below uses leftover Greek salad, omitting the cucumber, and is absolutely delicious.
I’m entering the omelette for the No Waste Food Challenge, this month is “anything goes!” and is hosted by elizabethskitchendiary.co.uk on behalf of turquoiselemons.com. And for the Cheese, Please! challenge as this month’s cheese is… Feta! Read more at fromagehomage.co.uk
So with these leftover ingredients and a £2 box of eggs, I have a nutritious and satisfying meal to feed 4 people and am left with no food waste. Hurrah! So next time you have some leftovers from dinner, don’t throw them away… leave them in the fridge and add them to your omelette the next morning. A simple and delicious way to avoid food waste and save money :-)
- 10 eggs
- Greek salad leftovers (minus the cucumber, perhaps)
- 1 red onion, chopped into thick slices
- 4 tomatoes, chopped into large chunks
- 1 handful of pitted black olives
- 80g (1/2 cup) feta cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt & pepper, to taste
- Preheat the grill.
- In a large bowl, whisk the eggs with the oregano, salt and pepper.
- Heat a large skillet with olive oil. Fry the onions for a couple of minutes until soft, then add the tomatoes and olives. Fry on a low heat for a couple more minutes then transfer the content to a plate.
- Heat the skillet again with some more olive oil, if needed. Pour in the eggs and fry on a medium heat until the edges are cooked but the top is still runny.
- Crumble over half of the feta cheese and leave under the grill for 5 minutes.
- Add the cooked vegetables on top along with the other half of the feta and leave under the grill for a further couple of minutes until the omelette is golden brown.
- Slice into quarters and serve. Enjoy!