Artificial Food Coloring Free Whole30 Garlic Chive Veggie Scrambled Eggs
Scrambled eggs are one of those deceptively simple dishes that can go sideways fast, but this version gets everything right — creamy, gently cooked eggs loaded with sweet bell pepper, tender zucchini, and punchy garlic. Every ingredient here is exactly what it says it is, which matters when you're trying to avoid the synthetic dyes and artificial additives that sneak into so many packaged seasonings and flavored cooking fats. Ghee stands in as the cooking fat, giving the eggs a rich, buttery depth without any of the mystery additives found in some conventional butter blends or sprays. The technique is worth paying attention to: low heat, slow strokes with the spatula, and pulling the pan off before the eggs look fully done — that's what keeps them silky instead of rubbery. Fresh chives stirred in at two stages add a bright, oniony finish that makes the whole plate feel a little elevated for a weekday morning. It comes together in one skillet, the ingredient list is short and clean, and you know exactly what's going into every bite.
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Learn more →Ingredients
2 servings
- 4 large eggs
- 2 tbsp ghee, divided
- ½ red bell pepper, finely diced
- 1 small zucchini, finely diced
- 2 cloves garlic, minced
- 3 tbsp fresh chives, thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Crack the eggs into a mixing bowl, add the salt and black pepper, and whisk vigorously until the yolks and whites are fully combined and the mixture is uniform in color with no streaks.
- 2
Heat 1 tbsp ghee in a 12-inch skillet over medium-high heat until shimmering. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and lightly golden at the edges, about 4–5 minutes.
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