Dinner - Lunch - Quick Meals
Scrambled Eggs & Stir-Fried Veggie Lettuce Cups
If getting a wholesome dinner on the table night after night is a mystery, we just cracked the case with this easy-does-it recipe for Scrambled Eggs & Stir-Fried Veggie Lettuce Cups. It’s easy peasy, and the star ingredient is eggs.
Prep + Chill Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Who doesn’t love a recipe with minimal ingredients and maximum flavor! These adorable lettuce cups offer both and call for just a handful of ingredients, including eggs, bell pepper, carrots, scrambled eggs, green onion, teriyaki sauce, and tender Boston Bibb lettuce leaves.
Ingredients
- 6 Large Dakota Layers eggs
- 2 Tbsp extra virgin olive oil, divided
- 1 medium bell pepper, trimmed and diced into ½-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, to taste
- 2 green onions, trimmed and cut into thin rounds, divided
- 1 large head Boston Bibb lettuce, leaves removed, washed and dried (12 leaves)
- cilantro leaves, optional
Instructions
- 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.
- Transfer the vegetables to a bowl and stir in the teriyaki sauce until well combined.
- 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.
- 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.
- 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.
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