Gather your leftover grilled vegetables and chop them into bite-sized chunks if necessary.
In a bowl, crack 2 to 3 eggs and whisk them well until fully combined.
Place a non-stick skillet over medium heat and add 1 tablespoon of butter or olive oil, allowing it to melt.
Pour the beaten eggs into the skillet, swirling to cover the surface evenly. Cook for about 1-2 minutes until the edges start to set.
Sprinkle the chopped leftover grilled vegetables over one half of the omelette.
Drizzle pesto sauce over the vegetables and sprinkle crumbled feta cheese on top.
Gently fold the other half of the omelette over the filled side and cook for an additional 1-2 minutes.
Carefully slide the omelette onto a plate, cut it in half if desired, and enjoy!
