Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese is a magically flavorful and filling healthy breakfast recipe.

Leftover Grilled Vegetable Omelette with pesto and Feta - a healthy vegetarian breakfast!


How do you feel about them?

Not everyone can handle the leftover.

It takes a special human to eat the same meal several meals in a row.

Me? I’ve never had a problem with leftovers – in fact, I LOVE them.

Probably because I have an obsessive personality, so when I taste something I enjoy, I want it over and over and over and over and



BUT, coming from a mom who wouldn’t touch a leftover with a ten-foot pole, I get how it’s not everyone’s bag to put meals on repeat.

Which is why we can do more than just reheat leftovers by re-purposing them in something new…maybe something we haven’t even heard of yet (<- Old School reference, FTW).

Point is, I’d like to believe there can be a leftover lover in all of us, and that maybe all we need are some ideas for leftover makeovers.

Leftover Grilled Vegetable Omelette with pesto and Feta - a healthy vegetarian breakfast!

I used the Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta I showed you yesterday in this here grilled vegetable omelette.

While I kept the flavor profile of my leftovers and my omelette the same (both were served with pesto and feta), you can easily make the meal bare no resemblance to the original by adding various sauces/salsas/hot sauce/guacamole/hummus/other fresh ingredients, etc.

So here’s one method of using your leftover grilled veggies so that they don’t go to waste. Omeletify them! You can adjust the amount of eggs and vegetables based on how hungry you are.

Leftover Grilled Vegetable Omelette with pesto and Feta - a healthy vegetarian breakfast!

Scroll down after the recipe to get some additional ideas for using your leftover grilled items!

Use them leftovers!

Leftover Grilled Vegetable Omelette with pesto and Feta - a healthy vegetarian breakfast!

Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese

5 from 1 vote
Use up your leftover grilled vegetables to make this incredibly delicious omelette a reality! Feta and pesto sauce skyrocket this beauty to the moon!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 Omelette



  • Add grilled vegetables to a small pot. Cover and heat over medium-low heat.
  • Heat butter (or oil) in a small skillet over medium heat. Whisk 2 or 3 eggs together in a bowl until well-beaten (note: if desired, add a small amount of grated cheese, cream, and/or seasoning and whisk until combined). Pour the eggs into the hot skillet and allow them to cook until sides and center have firmed up, about 2 to 3 minutes. Carefully flip and cook an additional 10 to 20 seconds.
  • Turn the omelet out onto a plate and stuff with the re-heated grilled vegetables. Serve with pesto sauce, feta cheese, and a sprinkle of sea salt.


Serving: 1Omelette · Calories: 668kcal · Carbohydrates: 20g · Protein: 25g · Fat: 49g · Fiber: 18g · Sugar: 18g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: breakfast omelette, healthy breakfast recipe, leftover grilled vegetables, omelet, vegetable omelet
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Here are 10 ways you can use your leftover grilled vegetables and meats:

{Simply use the leftovers you already have on hand for the recipes!}

  1. Lemon Risotto with Three Cheeses and Grilled Asparagus  from The View from Great Island
  2. Grilled Veggie Ciabatta Pizza from Farm Fresh Eats
  3. Grilled Vegetable Sandwich with Herbed Ricotta from Foodie Crush
  4. Spiced Moroccan Chicken Wrap from The Cozy Apron
  5. Grilled Summer Vegetable Chopped Salad from Pink Parsley
  6. Grilled Veggie and Bean Burritos from Once a Month Meals
  7. Grilled Vegetable and Kale Salad from Garnish with Lemon
  8. Sausage and Pepper Grilled Cheese from Peas and Crayons
  9. BBQ Chicken Cobb Salad with Cilantro Lime Ranch from Closet Cooking
  10. Jerk Vegetable Cubano from Food & Wine
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Love leftovers & omelets soooo this is pretty much my meal! I’ll be over for brunch in no time! 😉

  2. One of my favorite Old Skewl lines and one of my FAVORITE uses for leftovers! Omelettes are so perfect like that! Come make me one <3

  3. This looks delicious! I’ll admit to not being much of a leftover lover until I became an adult . . . and had to actually pay for the food stocked in my fridge. 😉 Now I get so sick at the thought of throwing out food, so I try to get creative about using up anything we have left. And we usually have lots left! It’s just my husband and me, but we typically have enough food for four or five people. And our 4-month-old isn’t much help at the moment. 🙂

  4. My husband is firmly in the “i will eat all the leftovers, all the time” camp. Me? Not so much. I really do love the looks of this omelet though! We do omelets for dinner often and the addition of pesto is genius

  5. Beautiful friend, it is such a creative idea for a meal to make out of leftovers!!! I am a leftover lover and this omelette looks so good and delicious!! I should make omelette more often at my place 😉

  6. I LOVE leftovers!! Both in their most basic, literal form…and also as born-again meals. Like this omelet!! It’s like a a roasted veggie eggy party on a plate.

  7. I actually LOVE leftovers! Probably because I never really have time to make dinner most nights. But this looks like the perfect way to use leftovers. Will probably even trick your mom 🙂