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.
This recipe is an excellent source of protein, choline and vitamin A.