Tasty Low-Carb Egg and Vegetable Saute
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Ingredients30 m servings 282
Original recipe yields 1 servings (1 serving)
- 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.
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- Cook's Note:
- Substitute zucchini for the okra if desired.
Per Serving: 282 calories; 15.3 22.3 17.7 372 740 Full nutrition