Egg and Cucumber Stir-Fry

Egg and Cucumber Stir-Fry is a refreshing and vibrant dish that combines the delicate flavors of scrambled eggs with crisp cucumber, making it a perfect low-carb brunch option. This quick and easy recipe is not only delightful to the palate but also packed with nutrients.

Ingredients

• Eggs - 4 large
• Cucumber - 1 medium, sliced thinly (about 200g)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Spring onions - 2, chopped (for garnish)

Steps

1. Heat the olive oil in a large non-stick skillet over medium heat.
2. Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
3. Add the sliced cucumber to the skillet and stir-fry for 2-3 minutes until slightly softened but still crunchy.
4. In a bowl, whisk the eggs with soy sauce, salt, and pepper until well combined.
5. Push the cucumber to one side of the skillet and pour the egg mixture into the other side.
6. Allow the eggs to cook for about 1 minute, then gently scramble them, mixing in the cucumber as they cook.
7. Once the eggs are fully cooked, drizzle with sesame oil and give everything a final gentle stir.
8. Remove from heat, garnish with chopped spring onions, and serve immediately.

Nutrition

• Calories: 220
• Protein: 18 g
• Carbs: 7 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in protein from eggs, promoting muscle growth and repair.
• Cucumbers provide hydration and are low in calories, making this dish a great option for weight management.

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