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Tasty Low-Carb Egg and Vegetable Saute
Tasty Low-Carb Egg and Vegetable Saute
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Transform breakfast with this 10-minute vegetarian scramble featuring Chinese okra, asparagus, and tomatoes.
Ingredients:
  • 1 teaspoon vegetable oil, or as needed
  • 4 stalks asparagus, trimmed and cut into 1-inch pieces
  • 1 shallot, sliced
  • 0.25 green bell pepper, chopped
  • 0.25 Chinese okra, peeled and cut crosswise into chunks
  • 4 grape tomatoes, halved
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ground white pepper
  • 0.25 teaspoon chile powder
  • 0.25 teaspoon ground cumin
  • 2 eggs, beaten
  • 6 leaves Thai basil, or to taste
Instructions:
  • In a saute pan over medium-high heat, heat oil until shimmering. Saute asparagus, shallot, green pepper, and Chinese okra until shallot turns translucent, approximately 5-7 minutes. Introduce tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook until fragrant, about 1-2 minutes.
  • Gently slide eggs into the pan and let them cook until edges begin to set, approximately 2 minutes. Flip the mixture over and continue cooking until fully cooked, for an additional 2 to 3 minutes. Serve on a plate and garnish with fresh Thai basil leaves.

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