High-Protein Vegetable Stir-Fry with Scrambled Eggs

Serve With: Steamed rice, quinoa, or cauliflower rice for extra volume.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.

Variations
Add More Protein: Include tofu, cooked chicken, or shrimp.

Spice It Up: Add a dash of sriracha, red pepper flakes, or a sprinkle of curry powder.

Veggie Swaps: Use mushrooms, baby spinach, snap peas, or whatever you have on hand.

FAQ
Q: Can I meal prep this dish?
A: Yes! Just keep the scrambled eggs separate when storing to prevent them from becoming rubbery when reheated.

Q: How do I make it dairy-free?
A: Skip the milk in the scrambled eggs, or use a dairy-free alternative like almond milk.

Q: Can I use frozen vegetables?
A: Absolutely! Just thaw and drain them well before stir-frying to prevent excess moisture.

Would you like a printable version of this recipe or a graphic card to share?