Cheesy Gouda Egg Scramble with Hash Browns and Wrap
Fluffy eggs scrambled with reduced-fat milk and melted Gouda cheese, served alongside crispy pan-seared hash browns and a fiber-rich tortilla.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Karen + Lila
Karen 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 · Mixing bowl
Time saver
Store leftovers in an airtight container for up to 2 days; reheat eggs gently to maintain texture.
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 8 steps complete
Next: Heat a non-stick skillet over medium-high heat…
- 01
Heat a non-stick skillet over medium-high heat…
Heat a non-stick skillet over medium-high heat at 350°F (175°C) and add the frozen hash brown potatoes.
Tap card to mark done - 02
Cook the hash browns for 6 to…
Cook the hash browns for 6 to 8 minutes, flipping once, until golden brown and crispy.
Look for: golden brown and crispy
Tap card to mark done - 03
Whisk 2 eggs with 2 tablespoons of…
While the hash browns cook, whisk 2 eggs with 2 tablespoons of reduced-fat milk in a small bowl until completely combined.
Look for: completely combined
Tap card to mark done - 04
Heat a second non-stick skillet over medium-low…
Heat a second non-stick skillet over medium-low heat at 300°F (150°C).
Tap card to mark done - 05
Pour the egg mixture into the skillet…
Pour the egg mixture into the skillet and gently stir with a spatula for 2 minutes until soft curds form.
Look for: soft curds form
Tap card to mark done - 06
Fold in the shredded Gouda cheese and…
Fold in the shredded Gouda cheese and remove from heat, allowing the residual heat to melt the cheese completely.
Tap card to mark done - 07
Warm the low-carb tortilla in a dry…
Warm the low-carb tortilla in a dry skillet or microwave for 10 seconds until soft.
Look for: soft
Tap card to mark done - 08
Serve the Gouda egg scramble alongside the…
Serve the Gouda egg scramble alongside the crispy hash browns and warm tortilla.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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