Ingredients
- 1 tsp vegetable oil, or more if required, to sauté
- 4 asparagus stalks, trimmed and chopped into 1-inch segments
- 1 shallot, thinly sliced
- ¼ green bell pepper, finely diced
- ¼ Chinese okra, peeled and sliced into chunks
- 4 grape tomatoes, halved
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp white pepper
- ¼ tsp chile powder
- ¼ tsp ground cumin
- 2 beaten eggs
- 6 Thai basil leaves, or as desired
Step 1
Start by heating up some oil in a saute pan on medium-high heat. Throw in the fresh asparagus, shallots, vibrant green pepper, and Chinese okra. Let them sizzle until the shallots turn translucent, which should take around 5 to 7 minutes. Next, toss in juicy tomatoes along with a mix of seasonings like salt, black pepper, garlic powder, white pepper, a hint of chile powder, and earthy cumin. Stir everything together until the spices release their fragrant aroma, typically in about 1 to 2 minutes.
Step 2
Now, crack some eggs into the pan, allowing them to cook until the edges slightly firm up, approximately 2 minutes. Carefully flip the mixture over and continue cooking until the eggs are completely set, usually around 2 to 3 minutes more. Once done, transfer the flavorful dish onto a plate and generously sprinkle fragrant Thai basil on top for an extra burst of freshness. Enjoy your delicious and nutritious creation!
Extra Tips & Suggestions
- 1. Keep your veggies fresh and crisp by storing them in breathable produce bags in the refrigerator. This will help maintain their texture and flavor.
- 2. Utilize airtight containers to store leftover cooked veggies and eggs. This will prevent them from absorbing any unwanted odors in the fridge.
- 3. To save time, chop and prep your veggies in advance and store them in portion-sized containers. This way, you can easily grab them for a quick sauté whenever you're in a rush.
Reviews
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