Ingredients
Method
Preparation
- Preheat your oven to 425 degrees.
- Add the chopped potatoes, green pepper, and onion to a large sheet pan. Drizzle with extra virgin olive oil, homemade seasoned salt, and pepper. Toss to coat the vegetables evenly.
Roasting Vegetables
- Transfer half of the vegetables to a second sheet pan. Roast both pans in the oven for 30-40 minutes, stirring and rotating the pans halfway through cooking, until the potatoes are golden brown and tender.
Cooking Eggs
- While the vegetables are roasting, crack the eggs into a large bowl, season with salt and pepper, and whisk until smooth.
- Heat a large skillet over medium heat, spray with nonstick spray, and add the eggs. Scramble until just barely cooked through and still slightly glossy. Remove the eggs from the skillet and set aside on a plate.
Assembly
- Once the vegetables are done roasting, divide them evenly among the containers with the scrambled eggs. Let cool slightly.
- Sprinkle shredded cheese and chopped green onions on top of each bowl. Cover and refrigerate. Freeze any portions not eaten within three days.
Nutrition
Notes
Store these bowls in the refrigerator for up to three days. For longer storage, freeze the portions you won't eat right away. When ready to eat, simply thaw in the refrigerator overnight and reheat in the microwave. Customize the veggies to your liking, and use different types of cheese for variety.