Protein‑Packed Egg & Veg Stir (No Omelette) — Ready in 10–12 minutes

Instructions

1. 1

   Prep: Chop veg into bite‑size pieces. Whisk eggs with a pinch of salt and pepper; set aside.

2. 2

   Heat pan: Warm a nonstick skillet over medium, add 1 tsp oil.

3. 3

   Sauté aromatics: Add onion/shallot and garlic, cook 30–45 seconds until soft.

4. 4

   Cook veg: Add harder veg first (bell pepper, zucchini, cabbage) and sauté 2–3 minutes until tender‑crisp. Add mushrooms or quick greens last and cook 1 minute.

5. 5

   Season veg: Splash soy sauce or fish sauce, toss to combine. Taste and adjust seasoning.

6. 6

   Push veg to one side of the pan (or make a well in the center). Pour in the whisked eggs into the empty space; let them set briefly 10–15s.

7. 7

   Scramble: Gently scramble the eggs, stirring to mix with the veg until eggs are just set but still moist — about 1–2 minutes. Combine everything.

8. 8

   Finish: Remove from heat, sprinkle chili flakes or smoked paprika, garnish with herbs or spring onion and a squeeze of lemon if using. Serve hot.

9. 9

   Swap in cauliflower rice for extra volume (add with veg and cook 2–3 min).

10. 10

    For fewer calories, use 1 whole + 2 whites. For extra satiety, add a tablespoon of cottage cheese or a few slices of avocado.

11. 11

    Total time: 10–12 minutes.