Warm Savory Cottage Cheese Egg Scramble
A quick, warm egg scramble folded with creamy cottage cheese and fresh baby spinach. It delivers a fast, protein-dense lunch that keeps hunger away and energy stable.
Prep
3 min
Cook
5 min
Total
8 min
Makes
1 serving
Created together. Shared with you.
Made by Kimberley + Lila
Kimberley 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
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
3 min
Cook
5 min
Total
8 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl
Time saver
Store leftover cooked scramble in an airtight container in the refrigerator for up to 2 days and reheat gently in the microwave.
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: Whisk 2 large eggs and 0
- 01
Whisk 2 large eggs and 0
Whisk 2 large eggs and 0.5 cup (112g) low-fat cottage cheese together in a small bowl until evenly blended.
Look for: evenly blended
Tap card to mark done - 02
Heat 1 tsp (5ml) extra-virgin olive oil…
Heat 1 tsp (5ml) extra-virgin olive oil in a medium nonstick skillet over medium heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 03
Add 1 cup (30g) fresh baby spinach…
Add 1 cup (30g) fresh baby spinach to the pan and cook for 1 to 2 minutes until just wilted.
Look for: just wilted
Tap card to mark done - 04
Pour the egg and cottage cheese mixture…
Pour the egg and cottage cheese mixture into the pan with the spinach.
Tap card to mark done - 05
Cook over medium-low heat for 2 to…
Cook over medium-low heat for 2 to 3 minutes, gently pushing a spatula across the pan to form soft curds until eggs are set but still moist.
Look for: eggs are set but still moist
Tap card to mark done - 06
Remove from heat
Remove from heat, transfer to a plate, and season with salt and black pepper before serving immediately.
Ready when: everything is assembled and ready to enjoy
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