Inspired by the flavors of traditional Greek spanakopita, this savory scramble blends tender greens, creamy feta, and fresh dill for a vibrant, hormone-supportive start to your day. Rich in folate, choline, and digestion-friendly herbs, it’s a perfect option during the follicular or ovulatory phase—when your body craves lighter, fresher meals that energize without overwhelming your system.

Ingredients 

(Serves 1)

• 2 large pasture-raised eggs
  
  
• 1 tsp ghee or avocado oil
  
  
• 1 green onion, finely sliced
  
  
• 1 cup fresh spinach, chopped
  
  
• 1 tbsp fresh dill, chopped (or ½ tsp dried)
  
  
• 2 tbsp feta cheese, crumbled (can sub dairy-free feta if needed)
  
  
• Sea salt and black pepper to taste
  
  

 Instructions

1. Heat a small nonstick or ceramic skillet over medium heat and add the ghee or avocado oil.
   
   
2. Sauté the green onion for 1–2 minutes until just softened.
   
   
3. Add the spinach and cook until wilted, about 1 minute.
   
   
4. Crack the eggs into the pan and scramble gently, incorporating the veggies and herbs as the eggs begin to set.
   
   
5. Stir in the dill and crumbled feta just before the eggs are fully cooked.
   
   
6. Season with sea salt and black pepper to taste.
   
   
7. Serve hot with a side of gluten-free toast, roasted potatoes, or a citrus-dressed arugula salad.
   
   

Notes

• Can be doubled or tripled for a brunch-style gathering.
  
  
• Add chopped kalamata olives or sun-dried tomatoes for an extra Mediterranean twist.