Whole 30 Whole30 Everything-Seasoned Veggie Scrambled Eggs
Scrambled eggs might sound simple, but this veggie-loaded version is genuinely satisfying enough to anchor your morning without any grains, dairy, or added sugar getting in the way. Ghee gives the eggs a rich, buttery base that keeps everything compliant and deeply flavorful, while finely diced red bell pepper and zucchini add color, texture, and a little sweetness that makes each forkful interesting. Baby spinach wilts right into the pan, so you're getting a full serving of greens before you've even had your coffee. The real surprise is the everything bagel seasoning — it delivers that savory, seedy punch you'd normally associate with a toasted bagel, which makes this feel like a treat rather than a restriction. The low-and-slow folding technique keeps the eggs soft, glossy, and just set, never rubbery or dry. It comes together in well under 15 minutes and serves two, making it a genuinely practical weekday breakfast that doesn't feel like a compromise.
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Learn more →Ingredients
2 servings
- 4 large eggs
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp ghee
- ½ medium red bell pepper, finely diced
- ½ medium zucchini, finely diced
- 1 cup baby spinach
- 1 tsp everything bagel seasoning, plus more to taste
Instructions
- 1
Crack the eggs into a mixing bowl, add the water, salt, and black pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
- 2
Heat the ghee in a 12-inch nonstick skillet over medium heat until shimmering. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and the edges are just beginning to turn golden, about 4–5 minutes.
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