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Leftover Grilled Vegetable Omelette with pesto and Feta - a healthy vegetarian breakfast!
Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1 omelette
Author: Julia
  • For Each Omelet:
  • 1 tablespoon butter or olive oil
  • 2 to 3 eggs well beaten
  • 1-½ to 2 cups leftover grilled vegetables chopped
  • 2 to 3 tablespoons pesto sauce
  • 1 to 2 tablespoons feta cheese
  1. Add grilled vegetables to a small pot. Cover and heat over medium-low heat.
  2. 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.
  3. 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.