Satisfy your stir-fry craving with these delicious Scrambled Egg and Stir-Fried Veggie Cups. Light, filling, and an excellent source of protein; it’s too good to be true!
6 large EGGS
1 medium bell pepper, trimmed and diced into 1/2 -inch pieces
2 cups pre-cut matchstick carrots
1 Tbsp. less-sodium teriyaki sauce, plus more for drizzling
2 Tbsp. water
kosher salt and black pepper
2 green onions, trimmed and cut into thin rounds, divided
1 large head Boston bib lettuce, leaves removed, washed and dried (12 leaves)
cilantro leaves, optional
1.) HEAT 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. ADD the bell pepper and COOK, about 5 minutes. STIR in the carrots and continue to COOK until tender, 2 more minutes.
2.) TRANSFER the vegetables to a bowl and STIR in the teriyaki sauce until well combined.
3.) BREAK the eggs into a large bowl. ADD the water and half the green onions and WHISK until well combined. SEASON with black pepper and kosher salt.
4.) ADD the remaining 1 tablespoon of oil to the skillet over medium heat. POUR the egg mixture into the skillet and SET for about 1 minute. SCRAMBLE the egg, and COOK through, about 1 more minute.
5.) ARRANGE the lettuce leaves on a platter and TOP with scrambled eggs and veggies. GARNISH with the remaining green onion and the cilantro, as desired.Back to Recipes