Leftover Lamb Omelette

Ingredients

2 Tbs vegetable oil
8 eggs
250 g shredded roast lamb
1 bunch choy sum
1 spring onion, thinly sliced
1/4 cup (60mL) hoisin sauce
Chopped spring onion, to serve

Method

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 minutes 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.

Credits: Coles

Photo Credits: Coles