Ingredients
- 8 eggs
- 2 zucchini, sliced
- 1 red onion, diced
- 1 yellow bell pepper, cubed
- 1 red bell pepper, cubed
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- Preheat oven to 400°F.
- Bring a large pot with water, filled 3/4 of the way up, to a boil. Once boiling, use a slotted spoon to drop the eggs into the water, being careful not to crack them, and cook them to your liking; 4 minutes for soft-boiled, 6 minutes for medium or 10 minutes for hard-boiled.
- Add zucchini, onion and bell peppers to a large baking sheet, drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper, use your hands to toss the vegetables until they are well coated in the oil, and then transfer to the oven for 20 minutes.
- Once the eggs are done cooking, using a slotted spoon, remove them from the pot and then immediately transfer them to a bowl of cold water to stop the cooking process.
- Once the vegetables are done cooking, remove them from the oven, season with additional salt and pepper to taste, allow to cool slightly, and then divide them evenly across 4 containers.
- Transfer 2 boiled eggs to each container, you can peel them or leave the shell on to be peeled later, and store them in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 214 calories
- Sugar: 5 grams
- Fat: 13 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 14 grams