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 calories
carbohydrate: 21.8 g
cholesterol: 372 mg
fat: 15.2 g
fiber: 4.8 g
protein: 17.6 g
saturatedFat: 3.9 g
servingSize: -
sodium: 739.9 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 serving

Recipe Note

Very quick and easy fried eggs with sauteed vegetables. Protein-filled with nutritious vegetables and very little carbs for those, like me, who are always watching their weight.

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