When wondering what to do with leftover curry, an omelette might not be your first thought. But once you try this 20 minute one pan wonder, Leftover Curry Omelette will be the first thing you think of next time! This quick brunch or dinner dish is super versatile so you can use almost any leftover homemade or takeaway Indian curry, curry sauce or side dishes - delicious!
5 from 3 votes
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Course Brunch, Lunch, Main Course
Cuisine British, English
Oven safe frying pan
4eggs(2 per person)
2portionsleftover curry dishesmixed
Whisk together the eggs and milk with the salt and pepper.
Chop up any large pieces of meat or vegetables in the curry.
Add the curry dishes to the eggs and stir in.
Heat a pan to a medium heat and add a dash of butter.
Pour in the curry mix into the pan.
Move it around gently in the pan until it starts to firm up.
Heat up the grill (For our American friends it's the Broiler) to a medium hot heat and pop the omelette under to cook the top for approximately 5-8 minutes until the omelette goes golden brown.
Serve straight away with mango chutney, fresh onion salad or have it on it's own. Always delicious.
If there are large pieces of meat for examples chicken, lamb or beef. It is best to cut them up so they heat up all the way through.
The estimated nutrition estimate assumes 2 450g portions of chicken tikka masala with pilau rice are used. The actual nutrition values will of course vary wildly depending on which curry/takeaway ingredients you choose to add.