Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese
Use up your leftover grilled vegetables to make this incredibly delicious omelette a reality! Feta and pesto sauce skyrocket this beauty to the moon!
Servings: 1 Omelette
Calories: 668kcal
Ingredients
- For Each Omelet:
- 1 tablespoon butter or olive oil
- 2 to 3 eggs well beaten
- 1.5 to 2 cups leftover grilled vegetables chopped
- 2 to 3 tablespoons pesto sauce
- 1 to 2 tablespoons feta cheese
Instructions
- 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.
Nutrition
Serving: 1Omelette | Calories: 668kcal | Carbohydrates: 20g | Protein: 25g | Fat: 49g | Fiber: 18g | Sugar: 18g