Paleo Stir-Fried Vegetables with Egg

Elevate your weeknight dinner with this vibrant and healthy Paleo Stir-Fried Vegetables with Egg recipe! Packed with nutrient-rich ingredients like crisp broccoli, sweet bell peppers, and tender zucchini, this dish comes together in minutes for a quick, satisfying meal. Infused with the bold flavors of garlic, ginger, and coconut aminos—a Paleo-friendly soy sauce substitute—this stir-fry delivers a savory punch that pairs perfectly with the soft, creamy scrambled eggs. Cooked in nutrient-dense coconut oil and finished with a dash of optional sesame oil for added depth, this one-skillet wonder is as delicious as it is nourishing. Perfect for Paleo enthusiasts, gluten-free eaters, or anyone looking for a wholesome, veggie-forward meal, this recipe is customizable and ready in just 25 minutes. Garnish with green onions for a fresh finish and serve piping hot for the ultimate flavor-packed experience!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

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)

Directions

Step 1

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of coconut oil. Swirl to coat the pan.

Step 2

Add the minced garlic and ginger to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Step 3

Toss in the carrots, zucchini, bell pepper, and broccoli florets. Stir-fry the vegetables for 5-6 minutes, until they are tender-crisp.

Step 4

Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of coconut oil to the empty side.

Step 5

Crack the eggs into the skillet and scramble them, stirring constantly, until fully cooked. Mix the scrambled eggs into the vegetables.

Step 6

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.

Step 7

Remove the skillet from heat and transfer the stir-fry to a serving dish.

Step 8

Garnish with sliced green onions, if desired, and serve immediately.

Nutrition Facts

Serving size	(886.2g)

Amount per serving	% Daily Value*
Calories	732.5

Total Fat 48.0g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 558mg	0%
Sodium 2080.2mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 13.7g	0%
Total Sugars 24.7g
Protein 31.5g	0%

Vitamin D 123IU	0%
Calcium 286.9mg	0%
Iron 6.7mg	0%
Potassium 1489.4mg	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: 57.6%

Protein: 16.8%

Carbs: 25.6%