Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese

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


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.

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.

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

Use them leftovers!

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Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese

Yield: 1 OmelettePrep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes

Use up your leftover grilled vegetables to make this incredibly delicious omelette a reality! Feta and pesto sauce skyrocket this beauty to the moon!


For Each Omelet:1 tablespoon butter or olive oil2 to 3 eggs, well beaten1.5 to 2 cups leftover grilled vegetables, chopped2 to 3 tablespoons pesto sauce1 to 2 tablespoons feta cheese


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 Information

Yield 1Serving Size 1 Omelette
Amount Per ServingCalories 668Total Fat 49gUnsaturated Fat 0gCarbohydrates 20gFiber 18gSugar 18gProtein 25g

© JuliaCuisine:American/Category: Breakfast

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!}

Lemon Risotto with Three Cheeses and Grilled Asparagus  from The View from Great IslandGrilled Veggie Ciabatta Pizza from Farm Fresh EatsGrilled Vegetable Sandwich with Herbed Ricotta from Foodie CrushSpiced Moroccan Chicken Wrap from The Cozy ApronGrilled Summer Vegetable Chopped Salad from Pink ParsleyGrilled Veggie and Bean Burritos from Once a Month MealsGrilled Vegetable and Kale Salad from Garnish with LemonSausage and Pepper Grilled Cheese from Peas and CrayonsBBQ Chicken Cobb Salad with Cilantro Lime Ranch from Closet CookingJerk Vegetable Cubano from Food & Wine

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