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Protein Egg Stir-Fry Recipe

Emily Carter
Quick egg stir-fry packed with protein and simple vegetables
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 260 kcal

Ingredients
  

  • Eggs: 8
  • Olive oil: 1 tablespoon
  • Garlic minced: 2 cloves
  • Onion sliced: 1 medium
  • Bell pepper sliced: 1 cup
  • Spinach: 1 cup
  • Soy sauce: 2 tablespoons
  • Sesame oil: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Black pepper: 1/2 teaspoon
  • Green onions chopped: 1/4 cup

Instructions
 

  • Crack eggs into a bowl, whisk until well combined, then set aside.
  • Heat olive oil in a wok, sauté garlic and onion until soft and fragrant.
  • Add bell pepper and cook for 2–3 minutes until slightly tender.
  • Pour in whisked eggs, stirring continuously until softly scrambled.
  • Add spinach, soy sauce, sesame oil, salt, and pepper, then mix well.
  • Garnish with green onions and serve immediately.

Notes

Nutritional Values (per serving):
  • Calories: 260
  • Total Fat: 18g
  • Saturated Fat: 5g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 18g
Vitamins & Minerals (per serving):
  • Vitamin B12: 45%
  • Vitamin A: 35%
  • Iron: 15%
  • Vitamin D: 20%
  • Folate: 18%
Additional Notes/Tips:
  • Cook eggs gently to keep them soft.
  • Add chili sauce for extra heat.
  • Use fresh vegetables for better flavor and texture.