Chinese Spiced Egg and Vegetable Breakfast Bowl

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

Shop ingredients

Ingredients

• 8 large Eggs
• 1 medium Red bell pepper
• 2 medium Zucchini
• 4 stalks Green onions
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tbsp Coconut aminos
• 1 tsp Sesame oil
• to taste Sea salt
• to taste Black pepper
• 2 tbsp Fresh cilantro (optional)

Method

1. Chop the red bell pepper, zucchini, and green onions into small, bite-sized pieces.
2. In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger; sauté until fragrant, about 1 minute.
3. Add the chopped bell pepper and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender.
4. In a bowl, beat the eggs with a pinch of sea salt and black pepper.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs gently until just set, then mix with the vegetables.
6. Add coconut aminos and adjust seasoning if needed. Cook for another 2 minutes to meld flavors.
7. Serve hot in bowls, garnished with chopped green onions and cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook