Egg and Vegetable Stir-Fry
A quick and easy stir-fry packed with protein from eggs and a variety of colorful vegetables, perfect for a light and satisfying meal.
5 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
28g carbs
17g fat
Ingredients
For 4 servings
- 12 eggs
- 4 cups frozen mixed vegetables
- 4 tablespoons soy sauce
- 2 tablespoons olive oil
- 4 cloves garlic
- 4 green onions
- salt — to taste
- black pepper — to taste
Instructions
- 1
Crack the eggs into a bowl and beat them lightly.
- 2
Mince the garlic cloves and chop the green onions.
- 3
Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
- 4
Add the minced garlic and sauté for 1 minute until fragrant.
- 5
Add the frozen mixed vegetables to the pan and stir-fry for 5-7 minutes until heated through.
- 6
Push the vegetables to one side of the pan and pour the remaining olive oil into the empty space.
- 7
Add the beaten eggs to the oil and scramble them while mixing with the vegetables.
- 8
Once the eggs are cooked through, add the soy sauce, salt, and black pepper to taste, and stir everything together.
- 9
Garnish with chopped green onions and serve immediately.
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