Gluten-Free Stir-Fried Vegetables with Egg
Elevate your weeknight dinner routine with this vibrant and nutritious Gluten-Free Stir-Fried Vegetables with Egg recipe, perfect for health-conscious foodies searching for a quick and flavorful meal. Packed with colorful, crisp veggies like broccoli, carrot, bell pepper, and zucchini, and enhanced with the rich umami of gluten-free soy sauce and a hint of sesame oil, this stir-fry is as wholesome as it is delicious. The addition of fluffy scrambled eggs brings satisfying protein to the mix, making it an ideal one-pan wonder that’s ready in just 30 minutes. Garnished with fresh green onion and sesame seeds for a pop of texture, this dish is gluten-free, customizable, and perfect for anyone seeking a light yet filling meal. Perfect for busy evenings or a healthy lunch, this recipe will have your taste buds doing a happy dance!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 large Carrot, julienned
- 1 medium Bell pepper, sliced (any color)
- 1 cup Broccoli florets
- 1 small Zucchini, sliced
- 2 tablespoons Gluten-free soy sauce (tamari)
- 1 teaspoon Sesame oil
- 2 large Eggs
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onion, sliced (optional garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
In a small bowl, beat the eggs with a pinch of salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat.
Add the beaten eggs to the skillet and scramble gently until fully cooked. Remove the scrambled eggs from the skillet and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the julienned carrot, sliced bell pepper, broccoli florets, and zucchini to the skillet. Cook, stirring frequently, for 5-6 minutes until the vegetables are tender but still crisp.
Drizzle the gluten-free soy sauce (tamari) and sesame oil over the vegetables. Stir well to coat all the vegetables evenly.
Add the scrambled eggs back to the skillet with the vegetables. Gently mix everything together and cook for another 1-2 minutes to warm through.
Taste and adjust the seasoning with additional salt or black pepper if needed.
Serve the stir-fried vegetables and egg warm. Garnish with sliced green onion and sesame seeds, if desired.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 16.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
