Egg and Vegetable Stir Fry

Toms Bernhards

Toms Bernhards

about 1 year ago

This delicious and healthy stir fry is packed with protein and veggies, making it the perfect meal for any time of day.

Cooking Time

20 minutes

Serving Size

4 servings

Nutrition Per Serving

Cal

250

Protein

16g

Fat

15g

Sat Fat

3g

Carbs

15g

Chole

190mg

Fiber

4g

Sugar

8g

Sodium

600mg

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup sliced mushrooms
  • 4 eggs, beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

Instructions

  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Add the onion and garlic and cook until softened, about 2 minutes.
  • Add the bell peppers, zucchini, and mushrooms and cook until tender, about 5 minutes.
  • Push the vegetables to the side of the skillet and add the beaten eggs to the center.
  • Scramble the eggs until cooked through, then mix with the vegetables.
  • In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, salt, and pepper.
  • Pour the sauce over the stir fry and cook for an additional 2-3 minutes, until the sauce has thickened and everything is heated through.
  • Serve hot and enjoy!

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