Warm Sweet Potato and Spinach Scramble
Fluffy scrambled eggs paired with tender roasted sweet potato and soft wilted baby spinach. Sautéed gently in rich ghee for a warm, comforting, and gut-friendly morning meal.
Prep
5 min
Cook
8 min
Total
13 min
Makes
1 serving
Created together. Shared with you.
Made by Yadira + Lila
Yadira 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 HealthSteadier 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
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably 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
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
8 min
Total
13 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl · Knife and cutting board
Time saver
Measure everything before you start so this quick recipe moves without pauses.
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 6 steps complete
Next: Heat 1 teaspoon (5g) of ghee in…
- 01
Heat 1 teaspoon (5g) of ghee in…
Heat 1 teaspoon (5g) of ghee in a medium non-stick skillet over medium heat until warm and shimmering.
Look for: warm and shimmering
Tap card to mark done - 02
Add 0
Add 0.5 cups (65g) of cooked, diced sweet potato to the skillet and sauté for 3 to 4 minutes until warm and slightly golden.
Look for: warm and slightly golden
Tap card to mark done - 03
Add 1 cup (30g) of fresh baby…
Add 1 cup (30g) of fresh baby spinach to the pan and cook for 1 to 2 minutes until fully wilted.
Look for: fully wilted
Tap card to mark done - 04
Lower heat to low
Lower heat to low. Whisk 2 large eggs in a small bowl with a tiny pinch of salt, then pour into the skillet with the vegetables.
Tap card to mark done - 05
Gently stir with a spatula for 2…
Gently stir with a spatula for 2 to 3 minutes until soft curds form and the eggs are cooked through to your preferred doneness.
Look for: soft curds form and the eggs are cooked through to your preferred doneness
Tap card to mark done - 06
Plate immediately and garnish with 1 tablespoon…
Plate immediately and garnish with 1 tablespoon (9g) of raw pumpkin seeds for crunch before serving.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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