- 1 teaspoon vegetable oil, or as needed
- 4 stalks asparagus, trimmed and cut into 1-inch pieces
- 1 shallot, sliced
- 1/4 green bell pepper, chopped
- 1/4 Chinese okra, peeled and cut crosswise into chunks
- 4 grape tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon chile powder
- 1/4 teaspoon ground cumin
- 2 eggs, beaten
- 6 leaves Thai basil, or to taste
- 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.
07/11/2019
recipepes.com
tasty low-carb egg and vegetable saute, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
