Whole30 Stir-Fried Vegetables with Egg
Brighten up your mealtime with this vibrant and nutrient-packed Whole30 Stir-Fried Vegetables with Egg! This quick and easy recipe combines a medley of crisp, colorful veggies—like broccoli, zucchini, and carrots—sautéed to perfection in aromatic coconut oil, garlic, and ginger, creating a flavor profile that’s both satisfying and wholesome. The dish is elevated with scrambled eggs for a hearty protein boost, while a drizzle of coconut aminos ties everything together with a hint of umami. Ready in just 30 minutes, this paleo-friendly stir-fry is perfect for busy weeknights and makes for a delicious and healthy meal option. Garnished with sesame seeds, green onions, and optional sesame oil, it’s a complete meal that is customizable, gluten-free, and totally Whole30-approved!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 1 medium Red bell pepper, sliced thinly
- 2 cups Broccoli florets
- 2 cups Baby spinach
- 4 large Eggs
- 2 tablespoons Coconut aminos
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Sesame oil (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.
Crack the eggs into a bowl, whisk them lightly, and pour them into the heated skillet.
Cook the eggs, stirring frequently, until scrambled and just set. Remove the scrambled eggs from the skillet and set them aside.
Add the remaining 1 tablespoon of coconut oil to the same skillet over medium-high heat.
Add the minced garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
Add the carrot, zucchini, red bell pepper, and broccoli florets to the skillet. Stir-fry for 5–7 minutes, stirring often, until the vegetables begin to soften but still retain a bit of crunch.
Toss in the baby spinach and stir-fry for another 1–2 minutes until the spinach wilts.
Return the scrambled eggs to the skillet, breaking them into smaller pieces as needed, and stir to combine with the vegetables.
Drizzle the coconut aminos over the stir-fry and season with salt and ground black pepper. Stir well to evenly coat the vegetables and eggs.
Taste and adjust seasoning, if necessary.
Remove from heat and transfer to serving plates. If desired, drizzle with sesame oil and garnish with sesame seeds and green onions.
Serve immediately and enjoy your Whole30-compliant stir-fried vegetables with egg!
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 23.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1363 mg | 29% | |
*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.
