Warm Quinoa and Egg Breakfast Skillet with Spinach
A soothing morning bowl featuring fluffy cooked quinoa, scrambled eggs, and tender wilted spinach. Gently cooked with clean olive oil and naturally free from added sugar.
Prep
5 min
Cook
8 min
Total
13 min
Makes
1 serving
Created together. Shared with you.
Made by Bambi + Lila
Bambi 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
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
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy 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
Time saver
You can prepare quinoa ahead of time in batch and keep it refrigerated for up to 4 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 6 steps complete
Next: Place a medium nonstick skillet over medium-low…
- 01
Place a medium nonstick skillet over medium-low…
Place a medium nonstick skillet over medium-low heat and add 1 tsp (5 ml) olive oil.
Tap card to mark done - 02
Add 1 cup (30 g) fresh spinach…
Add 1 cup (30 g) fresh spinach to the skillet and sauté for 1 to 2 minutes until gently wilted. Transfer to a bowl.
Look for: gently wilted
Tap card to mark done - 03
Whisk together 2 large eggs and 0
In a small bowl, whisk together 2 large eggs and 0.5 cup (120 ml) liquid egg whites until smooth and well combined.
Look for: smooth and well combined
Tap card to mark done - 04
Lower the heat to low
Lower the heat to low, pour the egg mixture into the same skillet, and cook for 3 to 4 minutes, gently pushing the eggs with a spatula until soft curds form and they are just set.
Look for: soft curds form and they are just set
Tap card to mark done - 05
Warm 0
Warm 0.5 cup (90 g) pre-cooked quinoa in a microwave-safe dish for 30 seconds until warm.
Look for: warm
Tap card to mark done - 06
Spoon the warm quinoa into a serving…
Spoon the warm quinoa into a serving bowl, top with soft scrambled eggs and wilted spinach, and serve immediately.
Ready when: everything is assembled and ready to enjoy
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