Tasty Low-Carb Egg and Vegetable Saute recipe
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Ingredients
- 1 teaspoon vegetable oil, or as needed 4 stalks asparagus, trimmed and cut into 1-inch pieces 1 shallot, sliced ¼ green bell pepper, chopped ¼ Chinese okra, peeled and cut crosswise into chunks 4 grape tomatoes, halved ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder ¼ teaspoon ground white pepper ¼ teaspoon chile powder ¼ teaspoon ground cumin 2 eggs, beaten 6 leaves Thai basil, or to taste
Nutrition Info
- 278.4 caloriescarbohydrate: 21.8 gcholesterol: 372 mgfat: 15.2 gfiber: 4.8 gprotein: 17.6 gsaturatedFat: 3.9 gservingSize: -sodium: 739.9 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Tasty Low-Carb Egg and Vegetable Saute
Directions
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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.
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.