Prep time: 5 minutes
Cook time: under 10 minutes

Serves: 6

Ingredients:

3 T. unsalted butter, divided
4 large eggs, lightly beaten
Sea salt and black pepper, to taste
4 c. frozen riced cauliflower
½ c. frozen peas and carrots
2 large green onions, sliced
1½ t. fresh ginger, finely minced
½ t. garlic powder
½ t. crushed red pepper flakes
3 T. tamari or coconut aminos*

2 T. toasted sesame oil

Optional garnish:
Additional sliced green onions

Directions:

1.    Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.

2.    Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly until frozen veggies are heated through and tender, approximately 5-6 minutes.

3.    Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!  

Nutritional Information: 

Carbs/Serving:

Total Carbs: 6.92g
Fiber:  2.6g

Net Carbs:  4.32g

Calorie Breakdown:

Protein: 12%

Fat: 71%
Carbohydrates: 17%