High Protein Herb Egg Scramble with Sweet Root Vegetables
A quick, satisfying skillet meal featuring fluffy egg whites and whole egg paired with roasted sweet root vegetables and spinach. High in protein while keeping added fats minimal to support your active evening.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Laura + Lila
Laura created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk
Time saver
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat a nonstick skillet over medium heat…
- 01
Heat a nonstick skillet over medium heat…
Heat a nonstick skillet over medium heat at 350°F (175°C) and add 1 tsp (5ml) of olive oil.
Tap card to mark done - 02
Add 1 cup (130g) of frozen sweet…
Add 1 cup (130g) of frozen sweet root vegetables to the skillet and cook for 5 to 6 minutes, stirring occasionally, until hot throughout and lightly browned.
Look for: hot throughout and lightly browned
Tap card to mark done - 03
Add 1 cup (30g) of fresh spinach…
Add 1 cup (30g) of fresh spinach to the skillet and toss for 1 minute until soft and wilted.
Look for: soft and wilted
Tap card to mark done - 04
Whisk 1 large egg and 1 cup…
Whisk 1 large egg and 1 cup (240ml) of liquid egg whites together in a liquid measuring cup until uniform and slightly frothy.
Look for: uniform and slightly frothy
Tap card to mark done - 05
Reduce heat to medium-low at 300°F (150°C)…
Reduce heat to medium-low at 300°F (150°C) and pour the egg mixture directly over the vegetables in the pan.
Tap card to mark done - 06
Gently push the eggs across the pan…
Gently push the eggs across the pan with a spatula for 3 to 4 minutes until soft, moist curds form and no liquid remains.
Look for: soft, moist curds form and no liquid remains
Tap card to mark done - 07
Transfer to a warm plate and serve…
Transfer to a warm plate and serve immediately.
Ready when: everything is assembled and ready to enjoy
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