A recipe made with Lila

Mediterranean Scrambled Eggs with Spinach and Feta

A quick and creamy egg scramble packed with spinach, cherry tomatoes, and crumbled feta. Deliciously seasoned and completely soy-free for a fast, high-protein morning meal.

Prep

5 min

Cook

5 min

Total

10 min

Makes

1 serving

Mediterranean Scrambled Eggs with Spinach and Feta, prepared as a finished Lila recipe
17g protein1.5g fiber30 MinuteHigh Protein
I

Created together. Shared with you.

Made by Iris + Lila

Iris 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 Health

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

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

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.

Start cooking

Prep

5 min

Cook

5 min

Total

10 min

How many are you cooking for?

The ingredient amounts update automatically.

1 serving

Equipment

Large skillet · Whisk · Mixing bowl · Knife and cutting board

Time saver

Store leftover cooked vegetables in an airtight container for up to 2 days to make morning prep even faster.

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

0 of 5 ready

Ingredients

Cook along

Instructions

0 of 8 steps complete

Next: Place a medium non-stick skillet on the…

  1. 01

    Place a medium non-stick skillet on the…

    Place a medium non-stick skillet on the stove over medium heat and add 1 tsp (5ml) olive oil.

    Tap card to mark done
  2. 02

    Crack 2 large eggs

    In a small bowl, crack 2 large eggs, add a pinch of salt and black pepper, and whisk briskly with a fork for 30 seconds until well blended.

    Look for: well blended

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  3. 03

    Add 0

    Add 0.5 cup (75g) halved cherry tomatoes to the warm skillet and cook for 2 minutes until slight blistering appears.

    Look for: slight blistering appears

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  4. 04

    Toss in 1 cup (30g) fresh spinach…

    Toss in 1 cup (30g) fresh spinach and stir continuously for 1 minute until soft and fully wilted.

    Look for: soft and fully wilted

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  5. 05

    Pour the whisked eggs directly into the…

    Pour the whisked eggs directly into the skillet with the vegetables.

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  6. 06

    Reduce heat to medium-low and gently fold…

    Reduce heat to medium-low and gently fold the eggs with a spatula for 2 minutes until soft curds form and eggs are just set.

    Look for: soft curds form and eggs are just set

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  7. 07

    Sprinkle 2 tbsp (30g) crumbled feta cheese…

    Sprinkle 2 tbsp (30g) crumbled feta cheese over the scramble, remove from heat, and let rest for 1 minute to melt slightly.

    Allow: 1 minute

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  8. 08

    Plate immediately and serve warmly

    Plate immediately and serve warmly.

    Ready when: everything is assembled and ready to enjoy

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