Scrambled Eggs & Stir-Fried Veggie Lettuce Cups | Rosemary Farm

Ingredients

• 6 Large Rosemary Farm eggs
• 2 Tbsp extra virgin olive oil, divided
• 1 medium bell pepper, trimmed and diced into ½-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, to taste
• 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