Egg rolls were the inspiration for these egg and veggie bowls. Throw away those simple carb-packed wrappers and make these instead! In this recipe, scrambled eggs take the place of chicken or beef and are joined by cabbage, carrots, and onion. Then, fragrant aromatics, including garlic and ginger, bring everything to life. This is a quick and easy lunch go-to, or you can serve it for a light dinner. These bowls will also fit into your meal prep plans. Just have the veggies washed and ready to go so you can whip the recipe up in a flash.

Instructions

Heat half the oil in a skillet over medium heat.
Whisk the eggs, salt, and pepper together in a bowl.
Add half of the garlic and red pepper flakes to the skillet, sauté for a few seconds, then add the eggs.
Cook the eggs for 1-2 minutes or until they start to set.
Break them up with a wooden spoon and cook until they are done to your liking.
Transfer the eggs to a bowl or plate.
Heat the remaining oil in the same skillet over medium.
Add the onion and sauté for 2 minutes.
Follow with the remaining garlic and ginger. Cook for 30 seconds.
Add the cabbage, carrots, and soy sauce.
Reduce the heat to medium-low and sauté for 5 minutes or until both are tender but still have some bite.
Return the eggs to the skillet and cook for 1-2 minutes to heat them through.
Divide into bowls. Finish each serving with a drizzle of sriracha and sprinkle green onions and sesame seeds on top.

Nutrition Facts

Calories

273.9

Fat (grams)

16 g

Carbs (grams)

18.93 g

Fiber (grams)

5.54 g

Protein (grams)

14.84 g

Egg and Veggie Bowl