Keto Egg and Veggie Stir-Fry
Darlan Brandt
about 1 year ago
This keto egg and veggie stir-fry is a delicious and healthy meal option for those following a ketogenic diet. Packed with protein and low in carbs, it's a satisfying dish that can be enjoyed for breakfast, lunch, or dinner.
Cooking Time
20 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
250
Protein
15g
Fat
18g
Sat Fat
4g
Carbs
10g
Chole
370mg
Fiber
3g
Sugar
4g
Sodium
600mg
Ingredients
- 2 tablespoons olive oil
- 4 large eggs
- 1 cup sliced mushrooms
- 1 bell pepper, thinly sliced
- 1 small zucchini, thinly sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- In a bowl, whisk the eggs with salt and pepper.
- Pour the beaten eggs into the skillet and cook until scrambled. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet and add the mushrooms, bell pepper, zucchini, and broccoli. Cook until the vegetables are tender-crisp.
- Add the minced garlic and cook for an additional minute.
- Return the scrambled eggs to the skillet and stir to combine with the vegetables.
- In a small bowl, whisk together the soy sauce and sesame oil. Pour the sauce over the stir-fry and toss to coat.
- Cook for another 2-3 minutes, until everything is heated through.
- Serve hot and enjoy!
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