Mediterranean Roasted Vegetable and Egg Breakfast Bowl

Ingredients

• 2 medium bell peppers, sliced
• 1 medium zucchini, sliced
• 1 medium onion, diced
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 cup quinoa, cooked
• 8 large eggs
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large baking sheet, toss the sliced bell peppers, zucchini, and diced onion with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until the vegetables are tender and lightly charred.