Tasty Low Carb Egg And Vegetable Saute Recipes
TASTY LOW-CARB EGG AND VEGETABLE SAUTE
Very quick and easy fried eggs with sauteed vegetables. Protein-filled with nutritious vegetables and very little carbs for those, like me, who are always watching their weight.
Provided by ub40swaz
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 30m
Yield 1
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 21.8 g, Cholesterol 372 mg, Fat 15.2 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 3.9 g, Sodium 739.9 mg, Sugar 4.4 g
TASTY LOW-CARB EGG AND VEGETABLE SAUTE
Very quick and easy fried eggs with sauteed vegetables. Protein-filled with nutritious vegetables and very little carbs for those, like me, who are always watching their weight.
Provided by ub40swaz
Categories Scrambled Eggs
Time 30m
Yield 1
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 21.8 g, Cholesterol 372 mg, Fat 15.2 g, Fiber 4.8 g, Protein 17.6 g, SaturatedFat 3.9 g, Sodium 739.9 mg, Sugar 4.4 g
LOW-CARB BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
- Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
- Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
- Add the beef broth and scrape up any browned bits from the bottom of the pan.
- Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
- Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
- Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
- Use a vegetable peeler to slice the zucchini into ribbons.
- Heat a drizzle of oil in a medium pan over medium-high heat.
- Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
- Top the zucchini with the stroganoff and a sprinkle of chives.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams
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