Tasty Low-Carb Egg And Vegetable Saute - cooking recipe

Ingredients

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

Preparation

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.