Low Sodium Stir-Fried Vegetables with Egg
Bright, colorful, and bursting with vibrant flavors, this Low Sodium Stir-Fried Vegetables with Egg recipe is a wholesome, heart-healthy twist on a classic stir-fry. Packed with crisp, nutrient-rich veggies like broccoli, carrots, snow peas, and red bell peppers, this dish is lightly seasoned with low-sodium soy sauce or coconut aminos for a savory touch without excess salt. Fluffy scrambled eggs add a hint of protein and richness, while optional sesame oil enhances the aroma and depth. Ready in just 20 minutes, this quick and easy stir-fry is perfect as a standalone meal or paired with brown rice or quinoa for added texture and nutrients. Whether you're looking for a reduced-sodium dinner idea or a flavorful veggie-packed lunch, this recipe is sure to hit the spot!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 2 large Eggs
- 1 medium, julienned Carrot
- 1 cup Broccoli florets
- 1 medium, thinly sliced Red bell pepper
- 1 cup Snow peas
- 2 cloves, minced Garlic
- 1 tablespoon Low-sodium soy sauce or coconut aminos
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Sesame oil (optional)
Instructions
Heat 1/2 tablespoon of olive oil in a large non-stick skillet or wok over medium heat.
Crack the eggs into a small bowl, whisk lightly, and pour into the heated skillet. Scramble them gently until just set. Remove the eggs from the skillet and set aside.
In the same skillet, add the remaining 1/2 tablespoon of olive oil. Increase the heat to medium-high and add the minced garlic. Stir-fry for 30 seconds until aromatic.
Add the carrots, broccoli, red bell pepper, and snow peas to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are tender but still crisp.
Return the scrambled eggs to the skillet and mix gently with the vegetables.
Drizzle the mixture with low-sodium soy sauce or coconut aminos, and sprinkle with ground black pepper. Stir well to combine.
Optionally, add a small drizzle of sesame oil for additional flavor.
Serve hot as a standalone dish or pair with steamed brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 776 mg | 17% | |
*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.
