Scrambled Eggs & Stir-Fried Veggie Lettuce Cups: Dinner Eggs are a New Trend!
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Ninety four percent of U.S. refrigerators have one thing in common: they're all stocked with eggs. Eggs are a breakfast staple in most households, but who ever said they can't be enjoyed at dinner as well? These scrambled eggs and veggie cups are an easy dinner solution, and you can thank that ubiquitous carton of eggs for this 20-minute, start-to-finish meal.
  • 2 tablespoon extra virgin olive oil, divided
  • 1 medium bell pepper, trimmed and diced into ½-inch pieces
  • 2 cups pre-cut matchstick carrots
  • 1 tablespoon less-sodium teriyaki, plus more for drizzling
  • 6 large eggs
  • 2 tablespoons water
  • 2 green onions, trimmed and cut into thin rounds, divided
  • 1 Boston Bibb lettuce, leaves removed, washed, and dried (12 leaves)
  • A handful of 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, stirring frequently, until tender, 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. Set aside.
  3. Break the eggs into a large bowl. Add the water and half the green onions and whisk until well combined. Season with a few cranks of black pepper and a few pinches of kosher salt.
  4. Add the remaining 1 tablespoon of oil to the skillet over medium heat. Pour the egg mixture into the skillet. Let the eggs set for about 1 minute. Use a large spatula to pull the eggs across the skillet, breaking up the cooked egg into small pieces. Continue cooking until the eggs are cooked through, about 1 more minute
  5. Arrange the lettuce leaves on a platter. Let everyone build their own cups with the scrambled eggs and veggies. Garnish with the remaining green onion and the cilantro, as desired.
Recipe by Lizs Healthy Table at