Veggie Loaded Breakfast Bowl

• 1 tablespoon olive oil
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 4 cups baby spinach
• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F. Toss bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread on a baking sheet.

Nutrition

Tips

• For a make-ahead option, roast the veggies the night before and store them in the fridge.
• Feel free to swap in your favorite veggies like mushrooms or broccoli.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Serving Suggestions

• Pair with a slice of toasted whole-grain bread or a side of avocado for extra creaminess.

FAQ