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Egg and Vegetable Stir-Fry

The Egg and Vegetable Stir-Fry emerges as a savory masterpiece that marries the simplicity of eggs with the vibrancy of vegetables.
Prep Time3 minutes
Active Time6 minutes
Course: Breakfast, Main Course
Cuisine: American, Chinese, European, French
Yield: 1
Cost: $2

Equipment

  • 1 nonstick pan

Materials

  • 2 whole eggs
  • 1 cup mixed vegetables (e.g., broccoli, carrots, bell peppers)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, minced
  • 1 garlic clove, minced
  • Brown rice or quinoa for serving

Instructions

  • In a nonstick pan, heat sesame oil over medium heat.
  • Add minced ginger and garlic, and sauté for a minute.
  • Add mixed vegetables and stir-fry until they start to soften.
  • Push the vegetables to one side of the pan and crack the eggs into the other side.
  • Scramble the eggs and then combine them with the vegetables.
  • Drizzle low-sodium soy sauce over the mixture and stir well.
  • Serve over cooked brown rice or quinoa.