Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl is one of my favorite meals. It's healthy, gluten free, low carb, and delicious. My kids love when I make it.

I've made both with and without meat. I've used Italian sausage, but you could really use any meat you prefer. I personally like it best with just veggies.
I recommend using organic ingredients, but do what you can and feel is right for you.

Egg Roll in a Bowl
1 tbsp olive oil
1 thinly sliced onion
1 thinly sliced red pepper
2 chopped celery stalks
1 bag organic coleslaw mix (or equal amounts shredded cabbage)
1 tbsp minced garlic
1 tbsp minced ginger
1 cup sliced mushrooms
2 eggs
1/2 tsp salt (or to taste)
Spices as desired - spices are so good for you, but individualized. I like to add garlic powder, onion powder, turmeric, basil and celery salt.
2 tbsp tamari or coconut aminos (can add more to taste if desired)

Heat oil in a large skillet over medium heat
Add onion, celery, and red pepper and sauté 5 minutes
Add the coleslaw mix or cabbage, garlic, ginger, mushrooms, salt and spices.
Add a splash of water and cover skillet.
Cook 10-15 minutes or until the vegetables are the desired tenderness. Stirring occasionally.
Move the vegetables to the edge and add a bit more oil, then put the eggs in the center of the pan.
Once cooked through, mix with the veggies and add the tamari or coconut aminos.