Christmas dinner omelette

Preparation

Brunch like a king with this next-level omelette, stuffed with all your favourite Christmas dinner leftovers and finished with a golden cheeseboard crust.

1. Preheat the oven to 200°C, fan 180°C, gas 6. Chop the pigs-in-blankets, roast potatoes and roasted vegetables into bite-size pieces.
2. Heat the oil in a large ovenproof non-stick frying pan and fry the pigs-in-blankets and chopped vegetables for 3-4 minutes, until starting to crisp up.
3. Prepare the cheese by grating the Cheddar, crumbling the Stilton and chopping the Brie into small cubes. In a separate bowl, whisk the eggs with the thyme and plenty of seasoning.
4. Pour the eggs into the frying pan, swirling to make sure the vegetables are covered. Scatter over all of the cheeses and transfer to the oven for 12-15 minutes, until the egg is set and the cheeses are golden. Remove from the oven and leave to settle in the pan for 2-3 minutes.
5. Serve the omelette with cranberry sauce on the side.