Tasty Low-Carb Egg and Vegetable Saute

Chinese okra, asparagus, and tomatoes give new meaning to scrambled eggs for breakfast in this easy 10-minute vegetarian recipe.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 278 Calories

Ingredients

• 2 eggs, beaten
• 1 teaspoon vegetable oil, or as needed
• 4 grape tomatoes, halved
• 1 shallot, sliced
• 4 stalks asparagus, trimmed and cut into 1-inch pieces
• 6 leaves Thai basil, or to taste
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 teaspoon ground white pepper
• 0.25 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 green bell pepper, chopped
• 0.25 teaspoon chile powder
• 0.25 Chinese okra, peeled and cut crosswise into chunks

Recipe Instructions

Step 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.

Step 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.