Tasty Low-Carb Egg and Vegetable Saute
Description
Chinese okra, asparagus, and tomatoes give new meaning to scrambled eggs for breakfast in this easy 10-minute vegetarian recipe.
Ingredients
•
1 teaspoon vegetable oil, or as needed
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4 stalks asparagus, trimmed and cut into 1-inch pieces
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1 shallot, sliced
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1/4 green bell pepper, chopped
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1/4 Chinese okra, peeled and cut crosswise into chunks
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4 grape tomatoes, halved
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon ground white pepper
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1/4 teaspoon chile powder
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1/4 teaspoon ground cumin
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2 eggs, beaten
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6 leaves Thai basil, or to taste
Directions
1
Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
2
Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.