Spicy Egg Cucumber Salad

A quick and delicious recipe with protein packed eggs and nutritious and refreshing cucumber. Not a particularly low sodium recipe (unless you adjust it to your dietary needs), but makes use of healthy and garden fresh ingredients.

INGRIDIENT

1 teaspoon olive oil, or as needed

½ small red bell pepper, chopped

½ jalapeno pepper, minced

2 cloves garlic, minced

2 large eggs

1 tablespoon balsamic vinegar

1 large cucumber, sliced

1 bunch green onions, chopped

1 tablespoon chopped fresh spicy oregano

1 teaspoon chile-garlic sauce (such as Sriracha®)

½ teaspoon liquid aminos

DIRECTION

Step: 1

Heat olive oil in a skillet over medium heat; cook and stir red bell pepper, jalapeno pepper, and garlic in the hot oil until fragrant, 2 to 3 minutes. Remove skillet from heat.

Step: 2

Mix eggs and balsamic vinegar into jalapeno pepper mixture until egg yolks break; return skillet to medium heat. Cook and stir until eggs are scrambled and set, about 5 minutes.

Step: 3

Place cucumber in a large bowl; top with egg mixture, green onions, and oregano. Whisk chile-garlic sauce and liquid aminos together in a bowl; pour mixture over eggs. Toss to evenly coat.

NUTRITION FACT

Per Serving: 338 calories; protein 19.7g; carbohydrates 35.6g; fat 15.8g; cholesterol 372mg; sodium 483.8mg.

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