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.