The perfect quick weeknight keto dinner for busy low carbers. This is a great way to jazz up this staple keto side dish.
Course: Main Course
½cupgreen peas and carrotsfrozen or canned
½tspcrushed red pepper flakes
3tbsptamari or coconut aminos
2tbsptoasted sesame oil
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.
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.
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!
Total Carbs: 6.92g
Net Carbs: 4.32gCalorie Breakdown:
Carbohydrates: 17%*Nutritional information based on using tamari, rather than coconut aminos