Gelatin Free Whole30 Garlic Chive Veggie Scrambled Eggs
Scrambled eggs might seem like the simplest thing in the world, but getting them truly right — silky, custardy, and packed with flavor — takes a little technique and the right ingredients. This version delivers on all fronts, with sweet red bell pepper, tender zucchini, and punchy garlic folded into slow-cooked eggs that stay glossy and soft rather than rubbery and dry. Ghee does the heavy lifting here, adding a rich, buttery depth that makes every bite feel indulgent without relying on dairy. Fresh chives layered in twice — once during cooking and again as a finish — give the whole dish a bright, oniony lift that keeps it from feeling heavy. Because every ingredient is whole and straightforward, there's nothing hidden to worry about — no thickeners, no additives, and absolutely nothing derived from animal connective tissue. Gelatin sneaks into a surprising number of packaged foods and even some cooking fats, but this recipe sidesteps all of that by sticking to fresh vegetables, eggs, and ghee. The low-and-slow egg technique is the real secret weapon: pulling the pan off the heat while the eggs still look slightly glossy means they finish cooking gently and never turn spongy. It's an easy weekday breakfast that genuinely feels like something you'd order at a good brunch spot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!