Makes 1 Serving
Macros: 400 cal, Fat 31g, Carbs 14g, Fibre 3g, Protein 18g
Ingredients:
2 Egg
2 cups Arugula
1/4 Tomato (cut into wedges)
1/4 Cucumber (medium, diced)
1/4 cup Red Onion (sliced)
1/4 Green Bell Pepper (medium, sliced)
1/4 cup Pitted Kalamata Olives
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
2 tbsps Feta Cheese (crumbled)
1/2 tsp Oregano
Directions:
Bring a medium-sized pot of water to a boil and add the eggs. Boil for seven to eight minutes then immediately remove and place in icy water.
Meanwhile, prepare the bowl by adding the arugula, tomato, cucumber, onion, bell pepper, and olives. Drizzle with oil. Add salt, pepper, and feta cheese.
Peel the eggs, slice them in half and add them to the bowl. Top with oregano. Enjoy!
Notes:
Leftovers: Best enjoyed immediately. To meal prep, refrigerate the eggs separate from the vegetables. When ready to eat, combine all ingredients, peel and slice the eggs, and enjoy!
Serving Size: One serving is roughly three cups of vegetables with two eggs.
Dairy-Free: Omit the feta cheese or use plant-based feta.
Additional Toppings: Chili flakes and/or fresh herbs.
