Name: Egg Cloud Breakfast Stir-Fry (With Wok Hei)
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 large eggs; 1/4 cup unsweetened almond milk; 2 tbsp avocado oil (or other high smoke point oil); 2 cups baby spinach, washed and dried; 1 cup cherry tomatoes, halved; 1 medium zucchini, cut into thin half-moons; 1/2 small red onion, sliced thin; 2 cloves garlic, minced; 1/2 tsp smoked paprika; 1/4 tsp freshly ground black pepper; Pinch of chili flakes (optional); 1 tbsp fresh parsley, chopped (for garnish)

Egg Cloud Breakfast Stir-Fry (With Wok Hei)

CookwithNewsletter

Inspired by the absurd joy of the Las Culturistas Culture Awards, this keto-friendly, Mediterranean-inspired breakfast stir-fry turns eggs into a cloud-like, wok-tossed main event. By heating your wok until just smoking and layering in vegetables, aromatics, and fluffy eggs, you create a breakfast that’s as playful and iconic as the nominees themselves. Smoked paprika and chili flakes bring a subtle kick, while the quick, high-heat stir-fry delivers that elusive 'wok hei'—the breath of the wok—making this the ultimate breakfast for those who want something both deeply satisfying and a little bit ridiculous. It’s a celebration of breakfast excess, minus the carbs.

Ingredients

Instructions

Preheat a large wok (or large nonstick skillet) over high heat until just smoking to achieve 'wok hei'.
While the wok is heating, whisk the eggs, almond milk, smoked paprika, and black pepper together in a bowl until frothy and well mixed.
Add 1 tbsp avocado oil to the hot wok, quickly swirl to coat, and add the onion and garlic. Toss vigorously for 30 seconds until aromatic.
Add the zucchini and cherry tomatoes to the wok. Stir-fry with the forward scooping motion for 2-3 minutes, until just starting to brown and soften.
Add the spinach and toss until just wilted, about 1 minute.
Push the vegetables to the sides of the wok to create a well in the center. Add the remaining 1 tbsp oil to the well.
Pour the egg mixture into the center. Let sit for 20 seconds, then gently fold the eggs with the vegetables, tossing constantly until just set and fluffy—about 1-2 minutes.
Remove from heat. Sprinkle with chili flakes and parsley. Serve immediately, dividing among 4 bowls.