Scrambled Egg & Stir-Fried Veggie Lettuce Cups

Directions

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.

Ingredients

• 6 large EGGS
• 2 Tbsp. extra virgin olive oil, divided
• 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 Bibb lettuce, leaves removed, washed, and dried (12 leaves)
• cilantro leaves, optional