Egg and Vegetable Stir-Fry with Coconut Aminos and Ginger
A colorful and nourishing stir-fry of scrambled eggs, bell peppers, mushrooms, and snap peas flavored with fresh ginger and coconut aminos for a Whole30-approved breakfast or light dinner. This asian fusion-inspired breakfast (whole30, gluten free) ready in about 22 minutes combines large eggs, medium, thinly sliced red bell pepper, sliced cremini mushrooms into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 270 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 medium, thinly sliced red bell pepper
- 1 cup sliced cremini mushrooms
- 1 cup trimmed snap peas
- 1 tbsp grated fresh ginger
- 2 minced garlic cloves
- 2 tbsp coconut aminos
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 sliced for garnish green onions
Instructions
- Step 1: Crack 4 large eggs into a bowl and whisk until smooth. Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Pour eggs in and gently scramble, stirring frequently, until just set but still soft, about 2-3 minutes. Remove eggs to a plate.
- Step 2: In the same skillet, heat remaining 1 tbsp olive oil over medium-high heat. Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 3: Add 1 medium thinly sliced red bell pepper, 1 cup sliced cremini mushrooms, and 1 cup trimmed snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
- Step 4: Return scrambled eggs to the skillet and drizzle 2 tbsp coconut aminos over the mixture. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Toss everything gently for 1-2 minutes until heated through and coated.
- Step 5: Garnish with 2 sliced green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Egg and Vegetable Stir-Fry with Coconut Aminos and Ginger take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Egg and Vegetable Stir-Fry with Coconut Aminos and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Egg and Vegetable Stir-Fry with Coconut Aminos and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Egg and Vegetable Stir-Fry with Coconut Aminos and Ginger for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Egg and Vegetable Stir-Fry with Coconut Aminos and Ginger whole30?
Yes — this recipe is tagged whole30, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
