Europe & Middle East
Latin America & Caribbean
Preheat the oven to 190C/375F/gas mark 5.
Grease a large shallow baking dish or ovenproof frying pan with the olive oil.
Arrange the chopped leftovers in the dish with the cheese and add teaspoons of Wholeberry Cranberry Sauce spaced at regular intervals among the other ingredients.
Beat the eggs with the thyme and season with salt and freshly ground black pepper. Pour over the ingredients in the dish and bake in the oven for 25 minutes or until the eggs have set.
Serve hot or cold cut into wedges and accompany with salad.
TIP: To check the eggs are cooked, push the point of a sharp knife into the thickest part of the omelette and no uncooked egg should run out.
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