Egg and Vegetable Stir Fry
Toms Bernhards
over 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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