Low Carb Stir-Fried Vegetables with Egg

Savor the perfect balance of vibrant flavors and wholesome nutrition with this Low Carb Stir-Fried Vegetables with Egg recipe, a quick and healthy meal that’s ready in just 20 minutes! Packed with fresh zucchini, bell peppers, broccoli, and a hint of garlic, this colorful stir-fry is a feast for both the eyes and the taste buds. Protein-rich scrambled eggs are incorporated directly into the mix, creating a satisfying dish that’s low in carbs but full of flavor. Seasoned with low-sodium soy sauce, aromatic sesame oil, and an optional touch of sriracha for heat, this skillet meal is perfect for busy weeknights or meal prep. Garnished with fresh green onions, it’s a light yet filling dish that can stand alone or pair beautifully with cauliflower rice for a complete low-carb experience.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 1 medium Zucchini
• 1 medium Bell Pepper (any color)
• 1 cup (chopped) Broccoli
• 1 small Red Onion
• 2 cloves Garlic
• 4 large Eggs
• 2 tablespoons Soy Sauce (low-sodium)
• 1 tablespoon Sesame Oil
• 1 tablespoon Olive Oil
• 0.25 teaspoons Salt
• 0.25 teaspoons Black Pepper
• 2 stalks Green Onions
• 1 teaspoon Sriracha Sauce (optional)

Directions

Step 1

Wash and prepare the vegetables: Thinly slice the zucchini and bell pepper, chop the broccoli into small florets, and slice the red onion into thin strips. Mince the garlic cloves and chop the green onions.

Step 2

In a small bowl, crack the eggs, add a pinch of salt and pepper, and whisk until combined. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat and add the olive oil.

Step 4

Once the oil is hot, add the onion and garlic to the pan. Sauté for 1-2 minutes until fragrant.

Step 5

Add the chopped broccoli to the pan and stir-fry for 2 minutes, allowing it to soften slightly.

Step 6

Add the zucchini and bell pepper to the pan. Continue stir-frying for another 3-4 minutes, or until the vegetables are tender but still crisp.

Step 7

Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Let the eggs cook undisturbed for 30 seconds, then gently scramble them until fully cooked.

Step 8

Mix the scrambled eggs with the vegetables in the pan.

Step 9

Drizzle the soy sauce and sesame oil over the mixture. Add the optional sriracha sauce if a spicy kick is desired. Toss everything together to combine evenly.

Step 10

Remove from heat and garnish with chopped green onions. Serve immediately and enjoy!

Nutrition Facts

Serving size	(882.1g)

Amount per serving	% Daily Value*
Calories	795.7

Total Fat 48.7g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 7.4g
Cholesterol 744mg	0%
Sodium 4070.7mg	0%
Total Carbohydrate 50.9g	0%
Dietary Fiber 10.9g	0%
Total Sugars 28.0g
Protein 36.7g	0%

Vitamin D 164IU	0%
Calcium 288.4mg	0%
Iron 7.0mg	0%
Potassium 1917.9mg	0%

*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.

Source of Calories

Fat: 55.6%

Protein: 18.6%

Carbs: 25.8%