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Breakfast
Scrambled Egg and Stir-Fried Veggie Cups
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Satisfy your stir-fry craving with these delicious Scrambled Egg and Stir-Fried Veggie Cups. Light, filling and an excellent source of protein.
Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.
Ingredients
| 6 | Phil’s Fresh DHA Omega-3 Eggs |
| 2 tbsp | Extra Virgin Olive Oil, divided |
| 1 | Medium bell pepper, trimmed and diced into 1/2 in pieces |
| 2 cups | Pre-cut matchstick carrots |
| 1 tbsp | Less-sodium teriyaki sauce, plus more for drizzling |
| 2 tbsp | Water |
| To taste | Kosher salt and black pepper |
| 2 | Green onions, trimmed and cut into thin rounds, divided |
| 1 | Large head Boston Bibb lettuce, leaves removed, washed and dried (12 leaves) |
| Optional | Cilantro leaves |
Directions
Step-1
Heat 1 tablespoon olive 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.
Step-2
Transfer the vegetables to a bowl and stir in the teriyaki sauce until well combined
Step-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.
Step-4
Add the remaining 1 tbsp olive 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
Step-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.
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