Mix & Match Omelette

This is a delicious way to enjoy any pasta and vegetable leftovers you may have after a large meal. The one good thing about preparing them this way is that it creates a totally different dish rather than just picking at the leftovers on their own. In this recipe I use the ingredients that were part of the Easter brunch but these can easily be replaced by whatever you have on any occasion.

4-6 Portions
Prep: 5 minutes
Cook: 10 minutes



  • leftover pasta
  • leftover slices of tomato
  • leftover mozzarella (diced)
  • leftover ham (diced) or terrine (diced)
  • 3-4 eggs beaten
  • 1 tbps mixed herbs, shredded (optional)
  • maldon salt and freshly ground pepper
  • 2 tbps olive oil


  1. To Prepare: Mix together all the leftover ingredients in a bowl.
  2. Place the eggs in a bowl and mix in the mixed herbs and a little salt and pepper.
  3. To Cook: Heat the oil in a small oven proof frying pan and place it over a moderate to high heat. When the oil is hot add the leftover ingredients to the pan so that they are evenly distributed. Pour the egg mixture over the ingredients so that they fill the whole pan. Reduce the temperature slightly and leave it to cook for 5-7 minutes until the base is set. Preheat a grill to a moderately high temperature. Place the omelette under the grill and cook it for 3-5 minutes until it is set and slightly golden. Serve
  4. To Serve: Serve wedges of the omelette with a little chutney and a few salad leaves.