Whole30 Stir-Fried Vegetables with Egg

Elevate your weeknight meals with this vibrant and nutrient-packed Whole30 Stir-Fried Vegetables with Egg recipe, a quick and satisfying dish bursting with flavor and wholesome ingredients. Featuring crisp julienned carrots, zucchini, red bell peppers, and tender broccoli florets, this colorful medley is stir-fried to perfection in fragrant coconut oil infused with garlic and ginger. Protein-rich scrambled eggs make this dish hearty, while a drizzle of coconut aminos adds a savory, umami finish that’s entirely Whole30-compliant. Ready in just 30 minutes, it’s a one-pan wonder perfect for busy evenings. Garnish with sesame oil, sesame seeds, and green onions for an optional touch of flair—flavorful, healthy, and easy, this recipe has it all!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

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)

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.

Step 2

Crack the eggs into a bowl, whisk them lightly, and pour them into the heated skillet.

Step 3

Cook the eggs, stirring frequently, until scrambled and just set. Remove the scrambled eggs from the skillet and set them aside.

Step 4

Add the remaining 1 tablespoon of coconut oil to the same skillet over medium-high heat.

Step 5

Add the minced garlic and ginger to the skillet and sauté for 30 seconds until fragrant.

Step 6

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.

Step 7

Toss in the baby spinach and stir-fry for another 1–2 minutes until the spinach wilts.

Step 8

Return the scrambled eggs to the skillet, breaking them into smaller pieces as needed, and stir to combine with the vegetables.

Step 9

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.

Step 10

Taste and adjust seasoning, if necessary.

Step 11

Remove from heat and transfer to serving plates. If desired, drizzle with sesame oil and garnish with sesame seeds and green onions.

Step 12

Serve immediately and enjoy your Whole30-compliant stir-fried vegetables with egg!

Nutrition Facts

Serving size	(901.6g)

Amount per serving	% Daily Value*
Calories	804.5

Total Fat 53.9g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 744mg	0%
Sodium 2162.1mg	0%
Total Carbohydrate 46.2g	0%
Dietary Fiber 14.4g	0%
Total Sugars 23.5g
Protein 38.8g	0%

Vitamin D 164IU	0%
Calcium 367.8mg	0%
Iron 9.6mg	0%
Potassium 1362.9mg	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: 58.8%

Protein: 18.8%

Carbs: 22.4%