Paleo Stir-Fried Eggs
Elevate your breakfast game with this colorful and nutrient-packed Paleo Stir-Fried Eggs recipe! This quick and easy dish combines fluffy, perfectly-cooked eggs with a vibrant medley of sautéed vegetables like red bell peppers, zucchini, spinach, and aromatic garlic. Seasoned with turmeric, sea salt, and black pepper, this paleo-friendly meal delivers bold flavors alongside healthful benefits. Cooked in lush coconut oil, the dish offers a wholesome twist to a classic stir-fry while staying dairy-free and gluten-free. Finished with a sprinkle of fresh parsley and green onion for added brightness, it’s perfect for a nourishing start to your day or a light, satisfying lunch. Ready in just 20 minutes, this recipe is ideal for busy mornings where health and taste go hand-in-hand!
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon coconut oil
- 2 cloves garlic
- 1 medium red bell pepper
- 1 small zucchini
- 2 cups spinach
- 2 stalks green onion
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground turmeric
- 2 tablespoons fresh parsley
Instructions
Crack the eggs into a medium bowl and whisk until yolks and whites are fully combined. Set aside.
Mince the garlic, dice the red bell pepper into small pieces, slice the zucchini into half-moons, and chop the green onions finely. Set the prep aside.
Heat a large non-stick skillet over medium heat. Add the coconut oil and let it melt, coating the pan evenly.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Toss in the diced red bell pepper and zucchini slices. Stir-fry for 3-4 minutes, or until slightly softened but still vibrant in color.
Add the spinach to the skillet and cook for an additional 1-2 minutes, stirring frequently, until wilted.
Season the vegetables with sea salt, black pepper, and turmeric, stirring to distribute the spices evenly.
Push the vegetables to one side of the skillet to create space. Pour the whisked eggs into the empty side of the skillet.
Allow the eggs to cook undisturbed for about 1 minute, then gently stir them using a spatula to create soft curds. Incorporate the vegetables and eggs together once the eggs are mostly cooked.
Remove the skillet from heat and garnish with fresh parsley and green onion. Serve immediately and enjoy your paleo-friendly stir-fry!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 16.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1335 mg | 28% | |
*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.
