Heat a tablespoon of oil in a frying pan over medium heat until it shimmers and starts to sizzle.
Add the minced garlic and cook for about 30 seconds, until fragrant and just starting to turn golden.
Stir in the mixed vegetables and cook for 2-3 minutes, until they become tender and start to crisp around the edges.
Sprinkle the turmeric over the vegetables and stir to evenly coat, giving the mixture a warm golden hue.
Pour the beaten eggs into the skillet, tilting the pan to distribute them evenly over the vegetables.
Let the eggs sit undisturbed for about 30 seconds, then gently stir and fold the eggs with a spatula, combining them with the vegetables.
Continue to cook, gently stirring, until the eggs are softly set but still a bit creamy, about 2-3 minutes.
Add the soy sauce to the eggs and vegetables, stirring well to incorporate the umami flavor evenly.
Sprinkle the shredded cheese over the scramble, allowing it to melt slightly and add creamy richness.
Cook for another 30 seconds until the cheese is gooey and integrated.
Remove from heat and give the scramble a final gentle stir to combine all flavors and textures.
Serve immediately, garnished with extra cheese or herbs if desired. Enjoy your savory, colorful veggie egg scramble!
