When there's just a bag of mixed vegetables in the freezer, steam them and turn them into a quick stir-fry with scrambled eggs, seasoned with soy and garlic. This takes less than twenty minutes and needs only what you have on hand.

Serves 2. 15 minutes, 12 at the stove.

About 350 calories a serving, 15 g protein, 19 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam the bag of mixed vegetables according to package directions. While it steams, crack 4 eggs into a bowl, beat them with a pinch of salt and pepper, and mince 2 cloves of garlic.5 min
2. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Add the steamed vegetables to the pan and stir-fry for 2 minutes to warm through and coat with the oil. Pour in 3 tablespoons of soy sauce and toss to combine.2 min
4. Push the vegetables to the side of the pan and pour the beaten eggs into the empty space. Let them set for 10 seconds, then scramble gently, breaking them into curds as you stir them into the vegetables until the eggs are cooked through, about 2 minutes.2 min

Note Swap in a tablespoon of soy sauce mixed with a teaspoon of rice vinegar if you have it for more depth. Keeps covered in the fridge for two days; reheat gently in a pan. Serve with rice or over noodles to stretch it, or eat on its own as a light supper.