Low FODMAP Whole30 Garlic Chive Veggie Scrambled Eggs

Total time20 min

Prep time10 min

Cook time10 min

Low FODMAP Whole30 Garlic Chive Veggie Scrambled Eggs

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Ingredients

2 servings

4 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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2 tbsp ghee, divided
½ red bell pepper, finely diced
Ingredient note
A serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
1 small zucchini, finely diced
2 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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