Carbs 6g per serve
4 Tablespoons of coconut oil, divided, to cook with
4 medium eggs, whisked
500g of pork tenderloin, sliced into 1-inch (2.5 cm) strips
1/2 head of cabbage, shredded or thinly sliced
4 white button mushrooms, sliced
1 teaspoon of fresh ginger, minced or finely diced
2 Tablespoons of gluten-free tamari sauce
1 teaspoon of vinegar
Salt and pepper, to taste
1. In a large nonstick pan, melt 2 Tablespoons (30 ml) over medium heat. Let the pan heat for about 1 minute and pour in the eggs, completely covering the
bottom of the pan to create a “pancake.” Let the eggs cook for 1 to 2 minutes or until almost completely firm. Carefully turn over the egg “pancake” and cook for
an additional 30 seconds to 1 minute or until completely cooked through.
Remove the egg “pancake” from the pan and cut into 1-inch (2.5 cm) strips. Set aside.
2. In the same pan, melt the remaining 2 Tablespoons (30 ml) of coconut oil over medium-high heat. Add the pork and stir-fry until browned, about 2 to 4 minutes.
3. Add the cabbage, mushrooms, ginger, tamari sauce and vinegar to the pan. Stir-fry until the cabbage is soft, about 5 to 6 minutes.
4. Return the egg to the pan and stir-fry until warmed through, about 1 to 2 minutes. Season with salt and pepper, to taste.