Low Carb Stir-Fried Vegetables with Egg
Savor the simplicity and flavor-packed goodness of this Low Carb Stir-Fried Vegetables with Egg recipe, perfect for a quick, healthy meal. Featuring a colorful medley of zucchini, bell pepper, broccoli, and red onion, this dish is stir-fried to crisp-tender perfection in olive oil and sesame oil for nutty richness. Lightly scrambled eggs are folded in for extra protein, creating a satisfying yet low-carb option. Flavored with aromatic garlic, low-sodium soy sauce, and a touch of optional sriracha for heat, this vibrant one-pan meal is ready in just 20 minutes. Garnished with fresh green onions, it’s not only visually appealing but also customizable to your preferences. Whether you're seeking a keto-friendly recipe, a quick dinner idea, or a nutrient-packed dish bursting with flavor, this recipe checks all the boxes.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Bell Pepper (any color)
- 1 cup (chopped) Broccoli
- 1 small Red Onion
- 2 cloves Garlic
- 4 large Eggs
- 2 tablespoons Soy Sauce (low-sodium)
- 1 tablespoon Sesame Oil
- 1 tablespoon Olive Oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black Pepper
- 2 stalks Green Onions
- 1 teaspoon Sriracha Sauce (optional)
Instructions
Wash and prepare the vegetables: Thinly slice the zucchini and bell pepper, chop the broccoli into small florets, and slice the red onion into thin strips. Mince the garlic cloves and chop the green onions.
In a small bowl, crack the eggs, add a pinch of salt and pepper, and whisk until combined. Set aside.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the onion and garlic to the pan. Sauté for 1-2 minutes until fragrant.
Add the chopped broccoli to the pan and stir-fry for 2 minutes, allowing it to soften slightly.
Add the zucchini and bell pepper to the pan. Continue stir-frying for another 3-4 minutes, or until the vegetables are tender but still crisp.
Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Let the eggs cook undisturbed for 30 seconds, then gently scramble them until fully cooked.
Mix the scrambled eggs with the vegetables in the pan.
Drizzle the soy sauce and sesame oil over the mixture. Add the optional sriracha sauce if a spicy kick is desired. Toss everything together to combine evenly.
Remove from heat and garnish with chopped green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 28.0 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 288 mg | 22% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1918 mg | 41% | |
*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.
