Meal prep breakfast bowls Greek style, combining boiled eggs with chopped cucumber, tomatoes, capsicum, feta and olives. Loads of fresh veggies and protein will give you the best healthy start to the day! Gluten free and sugar free.
2-3tspdried parsleyor other dried herbs of choice - OPTIONAL
salt and pepperto season
Boil eggs for 5 minutes or until cooked as desired. (Five minutes usually gives me a firm egg with a slightly soft yolk right in the centre). Set aside and allow to cool down.
Prepare the vegetables - slice up the tomato, capsicum and cucumber.
Divide the rocket, tomato, capsicum, cucumber and olives between two containers/bowls. Crumble over the feta, and dried herbs if you're using them.
Seal the containers and place in the fridge, as well as the eggs. On the day of eating, remove a container from the fridge, drizzle over some olive oil, salt and pepper, and peel and add two eggs.
*if you need to make these dairy free you can of course just leave out the feta! Try adding some avocado or a drizzle of tahini instead. If using the avocado make sure to just slice and add on the day so it doesn't go brown!*I like to add some carbs to this breakfast bowl. For a quick fix, tuck some brown rice crackers in. You could also add some cooked quinoa, brown rice or sweet potato, or a slice of your favourite grainy bread.