Paleo Chinese Breakfast Egg & Veggie Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb
258 cal
14g protein
10g carbs
18g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 Bell peppers (mixed colors)
- 1 Zucchini
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 1/2 tbsp Coconut aminos
- 1 tbsp Coconut oil
- 1 stalks Green onions
Method (tap to check — screen stays awake)
- Dice the bell peppers and zucchini into bite-sized pieces.
- Mince the garlic and ginger.
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
- Add garlic and ginger; sauté until fragrant, about 30 seconds.
- Add bell peppers and zucchini; stir-fry for about 5-7 minutes until tender.
- Push the vegetables to one side of the skillet; crack eggs into the empty side and scramble until just set.
- Mix the eggs with the vegetables, add coconut aminos, and cook for another 2 minutes.
- Garnish with sliced green onions before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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