Whole30 Stir-Fried Eggs
Elevate your breakfast or quick meal routine with Whole30 Stir-Fried Eggs—an easy and wholesome recipe that’s packed with vibrant veggies and bold, savory flavors. Perfectly seasoned with coconut aminos, fresh garlic, and ginger, this satisfying dish is a nutrient-rich twist on traditional scrambled eggs. A medley of julienned carrots, spiralized zucchini, and crisp red bell peppers brings texture and color, making every bite a delight. Ready in just 20 minutes, this Whole30-compliant stir-fry is cooked in coconut oil for a naturally rich flavor and comes together in one skillet for minimal cleanup. Whether you're following a Whole30 plan or simply looking for a quick paleo-friendly recipe, this delicious and versatile dish is perfect for breakfast, lunch, or dinner. Serve it fresh and hot, topped with green onions for a burst of freshness!
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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
Directions
Step 1
Crack the eggs into a bowl and whisk until well combined. Set aside.
Step 2
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.
Step 3
Add the white parts of the green onions, garlic, and ginger to the pan. Stir-fry for 30 seconds until fragrant.
Step 4
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.
Step 5
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.
Step 6
Once the eggs are cooked, mix them with the vegetables in the skillet.
Step 7
Drizzle the coconut aminos over the mixture and sprinkle with salt and black pepper. Stir everything well to ensure the flavors are evenly distributed.
Step 8
Top with the green parts of the green onions and serve immediately while hot.
Nutrition Facts
| Serving size | (675.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 596.8 |
| Total Fat 34.1g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 744mg | 0% |
| Sodium 3326.1mg | 0% |
| Total Carbohydrate 40.2g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 27.7g | |
| Protein 30.0g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 212.1mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 1259.8mg | 0% |
Source of Calories