Recipe: Ben's Lasagne Omelette
We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Recipe: Ben's Lasagne Omelette
Any excuse to eat lasagne for breakfast!
Ben Shewry
Published 25.01.25

Lasagne Omelette Prep
Ingredients
Serves 1 person
3 free-range eggs, room temperature
1 small slice of leftover lasagne
1 tbs salted butter
1 tsp olive oil
Sea salt flakes and freshly ground black pepper to season
A small piece of Parmigiano Reggiano (or your favourite hard cheese)
1 slice of sourdough bread
To watch a video of Ben cooking this recipe on Instagram, please click HERE
Method
Whisk the eggs until smooth and well combined.
Heat frypan over a medium heat.
Warm lasagne in microwave or oven.
Add butter and olive oil to pan and swirl until butter is melted and begins to foam.
Add eggs to pan and allow to set slightly without stirring (about 15 seconds).
Stir the eggs gently with a heat-resistant spatula and continue to cook until they are just beginning to re-set. Make sure they are evenly spread across the pan. Turn down to a low heat.
Sprinkle salt and pepper evenly over the eggs.
Remove pan from the heat and use the remaining heat of the pan to continue to gently cook the eggs.
Place a slice of lasagne in middle of the egg mixture.
Grate desired amount of Parmigiano Reggiano cheese and sprinkle over lasagne.
Fold each side of the eggs over the lasagne, to form a parcel.
Gently lift the omelette from the pan and serve on hot buttered toast.