Title: Low-Carb Veggie Stir-Fry with Scrambled Eggs
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2
Ingredients:
– 4 large eggs
– 1 tablespoon olive oil
– 1 cup spinach, chopped
– 1/2 cup bell peppers, diced (any color)
– 1/4 cup zucchini, diced
– 1/4 cup mushrooms, sliced
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and pepper to taste
– Fresh herbs (parsley or cilantro) for garnish 
Micronutrients per serving:
– Vitamin A: 1800 IU
– Vitamin C: 50 mg
– Calcium: 120 mg
– Iron: 2.5 mg
– Potassium: 600 mg
Instructions:
1. Crack the eggs into a bowl and whisk them until fully combined. Set aside.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced bell peppers, zucchini, and mushrooms to the skillet. Stir-fry for about 4-5 minutes or until they start to soften.
4. Add the chopped spinach to the skillet and cook for an additional 2 minutes until wilted.
5. Sprinkle the garlic powder, onion powder, salt, and pepper over the vegetables, and mix well.
6. Push the veggies to one side of the skillet and pour the whisked eggs into the other side. Allow them to cook undisturbed for about 1-2 minutes until they begin to set.
7. Gently scramble the eggs, mixing them with the veggies as they finish cooking. Continue to stir until the eggs are fully cooked, about 2-3 minutes.
8. Remove the skillet from the heat and garnish with fresh herbs before serving.
Enjoy this nutritious, low-carb breakfast packed with vegetables and protein, perfect for managing blood sugar levels.
