An omelette is a delicious solution for any leftover minced meat prepared for pasta or other food.
Materials:
Six eggs
300g cooked mince (leftover from mince sauce)
100g grated kefalograviera or mizithra
1 tsp. tablespoon chopped parsley
3 tsp. extra virgin olive oil
pepper
Procedure
Step 1
Put the oil in a large pan and, when it’s hot, add the minced meat and let it cook for 3-4 minutes.
Step 2
Beat the eggs and add the grated cheese, parsley, and pepper. Pour the mixture over the mincemeat and shake the pan to cover it.
Step 3
Pierce the mixture with a wooden spatula at intervals to fill the void with the egg mixture. Cover the omelette with a lid and turn off the heat when it thickens.
Step 4
Let it stand for a while, sprinkle with parsley and cut the omelette into triangular pieces.

Recipe by Georgia Kofina. Translated by Paul Antonopoulos.
READ MORE: Vegetable soup with trachana.