Low Carb Steamed Eggs & Veggie Snack

Since going low carb, I’m always on the look out for protein and vegetable-rich snacks. I’ve been making this tasty nosh for a couple months now, and I love it! Today I made 2 servings of super satisfying Korean Steamed Eggs with Vegetables: I put 1/4 cup of a stir fry mix of asparagus, mushrooms, green beans, carrots and cauliflower, 1 beaten egg, 1 tablespoon of water and a little salt and pepper into each of two 10 oz ramekins. I put both in a deep pan, filled the pan with hot water to half way up the ramekins, covered it, brought the water to a boil, reduced the heat and simmered until the eggs were cooked through (about 8 minutes). Despite being Asian-inspired, these are great with a little salsa and sour cream or just a pinch of shredded cheddar. Happy snacking!

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