Paleo Chinese Breakfast Egg & Veggie Stir-Fry

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

Shop ingredients

Ingredients

• 8 large Eggs
• 2 Bell peppers (mixed colors)
• 2 Zucchini
• 3 cloves Garlic
• 1 inch piece Ginger
• 3 tbsp Coconut aminos
• 2 tbsp Coconut oil
• 2 stalks Green onions

Method

1. Dice the bell peppers and zucchini into bite-sized pieces.
2. Mince the garlic and ginger.
3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
4. Add garlic and ginger; sauté until fragrant, about 30 seconds.
5. Add bell peppers and zucchini; stir-fry for about 5-7 minutes until tender.
6. Push the vegetables to one side of the skillet; crack eggs into the empty side and scramble until just set.
7. Mix the eggs with the vegetables, add coconut aminos, and cook for another 2 minutes.
8. Garnish with sliced green onions before serving.

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

← Browse the cookbook