Paleo Stir-Fried Vegetables with Egg
Elevate your healthy eating routine with this colorful and nutrient-packed Paleo Stir-Fried Vegetables with Egg recipe! Perfect for a quick, wholesome meal, this dish combines crisp, fresh veggies like carrots, zucchini, bell peppers, and broccoli, all expertly stir-fried in fragrant garlic, ginger, and creamy coconut oil. High-protein scrambled eggs are folded into the mix, offering a satisfying boost of sustenance. Seasoned with Paleo-friendly coconut aminos and optional sesame oil for a subtle, rich flavor, this recipe is naturally gluten-free and dairy-free, making it ideal for those following Paleo or clean eating lifestyles. Ready in just 25 minutes, this stir-fry is a hassle-free way to enjoy a delicious, low-carb meal that’s bursting with texture and flavor. Garnish with green onions for a vibrant finishing touch, and serve it fresh for a delicious and guilt-free dining experience.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 medium carrot, julienned or thinly sliced
- 1 medium zucchini, julienned or thinly sliced
- 1 medium bell pepper, thinly sliced
- 2 cups broccoli florets
- 3 large eggs
- 2 tablespoons coconut aminos (Paleo soy sauce substitute)
- 1 teaspoon sesame oil (optional, for flavor)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks green onions, thinly sliced (optional, for garnish)
Instructions
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of coconut oil. Swirl to coat the pan.
Add the minced garlic and ginger to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Toss in the carrots, zucchini, bell pepper, and broccoli florets. Stir-fry the vegetables for 5-6 minutes, until they are tender-crisp.
Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of coconut oil to the empty side.
Crack the eggs into the skillet and scramble them, stirring constantly, until fully cooked. Mix the scrambled eggs into the vegetables.
Drizzle the coconut aminos over the stir-fry and stir to combine. Add the sesame oil, sea salt, and black pepper. Taste and adjust seasonings as needed.
Remove the skillet from heat and transfer the stir-fry to a serving dish.
Garnish with sliced green onions, if desired, and serve immediately.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 717 mg | 15% | |
*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.
