Vegetable and Egg Stir-fry

This Vegetable and Egg Stir-fry is a vibrant and nutritious Chinese breakfast dish that combines fresh vegetables with protein-rich eggs for a satisfying start to your day. It's quick to prepare and bursting with flavor, making it a perfect option for busy mornings.

Ingredients

• Eggs - 4 large
• Bell pepper (red or green) - 1 medium, diced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat olive oil in a large non-stick skillet or wok over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add diced bell pepper, julienned carrot, and sliced zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. In a bowl, whisk together the eggs, soy sauce, salt, and black pepper.
5. Push the vegetables to one side of the skillet and pour the egg mixture into the other side. Let it cook undisturbed for about 1 minute.
6. Gently scramble the eggs, mixing them with the vegetables as they cook for another 2-3 minutes until the eggs are fully set.
7. Drizzle sesame oil over the stir-fry and toss everything together.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 290
• Protein: 20 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 370 mg
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals from a variety of vegetables.

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