Whole30 Stir-Fried Eggs
Elevate your breakfast or lunch routine with this vibrant and nutrient-packed Whole30 Stir-Fried Eggs recipe, a perfect choice for anyone seeking a quick, healthy, and flavorful meal. Featuring eggs scrambled to perfection alongside a colorful medley of julienned carrots, spiralized zucchini, crisp red bell peppers, and aromatic spices such as garlic and fresh ginger, this dish brings a touch of Asian-inspired flair to your plate. Coconut aminos and coconut oil provide rich, savory depth that complements the vegetables beautifully, while the dish is finished with sliced green onions for a fresh burst of flavor. Ready in just 20 minutes, this gluten-free, paleo, and Whole30-compliant recipe is an ideal option for clean eating enthusiasts. Serve it warm straight from the skillet for a satisfying and wholesome meal!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons coconut aminos
- 1 tablespoon coconut oil
- 1 medium (julienned or shredded) carrot
- 1 medium (spiralized or diced) zucchini
- 1 medium (thinly sliced) red bell pepper
- 3 stalks (sliced, white and green parts separated) green onions
- 2 cloves (minced) fresh garlic
- 1 teaspoon (grated) fresh ginger
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a bowl and whisk until well combined. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the coconut oil and allow it to melt and coat the pan.
Add the white parts of the green onions, garlic, and ginger to the pan. Stir-fry for 30 seconds until fragrant.
Add the carrot, zucchini, and red bell pepper to the skillet. Stir-fry for 3-4 minutes or until the vegetables begin to soften but still retain some crunch.
Push the vegetables to one side of the pan. Pour the whisked eggs onto the empty side of the skillet. Cook the eggs gently, using a spatula to scramble them, for about 2-3 minutes until fully set.
Once the eggs are cooked, mix them with the vegetables in the skillet.
Drizzle the coconut aminos over the mixture and sprinkle with salt and black pepper. Stir everything well to ensure the flavors are evenly distributed.
Top with the green parts of the green onions and serve immediately while hot.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 27.7 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1260 mg | 27% | |
*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.
