Prepare Ingredients: Slice zucchini and carrot into thin strips. Beat eggs in a bowl.
Heat Oil: Heat olive oil in a large skillet over medium-high heat.
Sauté Vegetables: Add garlic, carrots, and zucchini to the pan. Stir-fry for 3-4 minutes until tender-crisp. Season with salt and pepper.
Cook Eggs: Push vegetables to one side of the pan. Pour beaten eggs into the empty space. Let cook for a minute, then scramble until fully cooked.
Combine and Serve: Mix scrambled eggs with vegetables. Add green onions and soy sauce if desired. Stir well and cook for 1-2 minutes.
Enjoy: Serve hot alone or with rice or noodles.
Why It’s Healthy:
Zucchini: Low-calorie, high-fiber, rich in antioxidants and vitamins.
Carrots: Beta-carotene and fiber for sweetness and crunch.
Eggs: Protein and healthy fats for satiety.
Green Onions: Mild onion flavor with vitamins C and K.
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