Abi Reid baking away,  reducing food waste across South Yorkshire
Abi Reid
18 Mar 2021

An omelette is a quick, easy way to use up any little bits of veg, meat or cheese you have in the kitchen that is often overlooked.  This warming option is easy to scale up (or down) and is a great meal in a hurry no matter what time of the day.  


A fluffy omelette on a plate

Feeds 1



3 eggs beaten

Salt & pepper

1 tsp oil

1 tsp butter

Leftover meat e.g. cooked chicken, bacon, ham, sausage, roast meat etc

Leftover veg e.g. onion, pepper, mushrooms, peas, beans, cooked carrot etc

Leftover grated/crumbled hard cheese e.g. cheddar, feta, wensleydale etc



  1. Beat the eggs and season to taste with salt and pepper
  2. Heat the oil and butter in a non-stick frying pan over a medium heat until the butter melts
  3. Pour the eggs into the pan and swirl to cover the base of the pan
  4. Cook until the egg is nearly set and top with fillings, fold in half with a spatula and cook to heat through / melt the cheese
  5. Carefully slide or flip it onto a plate and enjoy


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