A easy skillet dish combines fresh vegetables and eggs for a quick, nutritious meal that’s perfect any time of day. Packed with flavor and low in carbs, it’s a delicious way to start your morning or enjoy a light dinner.
Prep Time20 min
Cook Time10 min
Total Time30 min
Difficulty
Medium
Tips To Improve This Recipe
Use a non-stick skillet to prevent sticking and make cleanup easier.
Cook the vegetables until just tender to keep their texture and nutrients.
Season the eggs gently and avoid overcooking to keep them soft and creamy.
Ingredients
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Why This Recipe Is So Enjoyable
Rich in vibrant vegetables and protein-rich eggs, making it both nutritious and satisfying. It’s low in carbs but high in flavor, perfect for anyone looking to eat healthier without sacrificing taste. Plus, it cooks quickly, making it ideal for busy weeknights.
Step 1
Warm some oil in a sauté pan over medium-high heat. Add the asparagus, shallot, green pepper, and Chinese okra, and cook them until the shallot turns translucent—this usually takes about 5 to 7 minutes. Next, toss in the tomatoes along with salt, black pepper, garlic powder, white pepper, chili powder, and cumin. Give everything a good stir and cook for another minute or two until the spices become fragrant.
Step 2
Crack the eggs right into the pan, spreading them out gently. Let them cook until the edges start to firm up, 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. Once done, slide it onto a plate and sprinkle some fresh Thai basil on top before serving.
194
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Serve It Best
Serve this skillet with a side of fresh avocado slices or a light green salad for added freshness. For extra flavor, sprinkle some chopped herbs like parsley or chives on top before serving. It also pairs well with a dollop of sour cream or a sprinkle of cheese if your diet allows.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the eggs soft and prevent them from becoming rubbery. Avoid freezing, as the texture of the eggs and vegetables may change.
Frequently Asked Questions
Can I use other vegetables instead of Chinese okra?
Yes, you can substitute with zucchini, regular okra, or green beans for a similar texture.
How do I know when the eggs are fully cooked?
The eggs are set when the edges are firm and the center is no longer runny, usually after flipping and cooking for 2-3 minutes.
Can I make this recipe dairy-free?
Yes, this recipe contains no dairy ingredients, so it’s naturally dairy-free.
What can I use if I don’t have Thai basil?
Fresh basil or cilantro can be used as a substitute for a similar fresh herb flavor.
Is this dish suitable for a low-carb diet?
Yes, it’s low in carbohydrates, focusing on vegetables and eggs, making it great for low-carb diets.
Can I prepare this recipe in advance?
It’s best enjoyed fresh, but you can refrigerate leftovers for up to 2 days and reheat gently.
What oil works best for sautéing the vegetables?
Vegetable oil is recommended, but you can also use olive oil or avocado oil as alternatives.
How spicy is this dish with the chili powder?
The chili powder adds mild heat, but you can adjust the amount to suit your spice preference.
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