THE RECIPE JOURNAL · Breakfast
Scrumptious Low-Carb Egg and Veggie Dish
This delicious and easy-to-make dish is perfect for anyone looking to enjoy a healthy, low-carb meal. Packed with fresh veggies and protein, it’s a great way to start your day or enjoy a light dinner.
FROM THE KITCHEN • Scrumptious Low-Carb Egg and Veggie Dish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a sauté pan over medium-high heat. Toss in the asparagus, shallot, green pepper, and Chinese okra, cooking everything until the shallots turn translucent—about 5 to 7 minutes. Then add the tomatoes along with salt, black pepper, garlic powder, white pepper, chili powder, and cumin. Stir everything together and cook for another minute or two until you can really smell those spices toasting.
02
Step 2
Next, pour the eggs into the pan, letting them cook until the edges start to dry out, which should take around 2 minutes. Carefully flip the whole mixture over and cook for another 2 to 3 minutes until the eggs are fully set. Slide it onto a plate and finish by sprinkling some fresh Thai basil on top. Enjoy!
Why you’ll love it
This dish is packed with protein and fresh vegetables, making it both nutritious and satisfying. It’s perfect for anyone looking to enjoy a hearty meal without the extra carbs. Plus, it’s quick to prepare and full of flavor.
How to serve
Serve warm with a side of avocado slices or a light salad for added freshness. It also pairs well with a dollop of sour cream or a sprinkle of shredded cheese to enhance the flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to keep the eggs tender and the vegetables crisp. Avoid freezing, as texture may change.
