Eggs are one of those ingredients that can quietly cause headaches for anyone managing nickel sensitivity, but the real concern usually comes from the add-ins — and every vegetable and fat in this skillet is a low-nickel choice you can feel good about. Red bell pepper, zucchini, garlic, and fresh chives bring color, crunch, and a ton of flavor without leaning on higher-nickel ingredients like spinach, legumes, or whole grains that often sneak into veggie scrambles. Ghee does double duty here, first for sautéing the vegetables until they're lightly golden at the edges, then again for coaxing the eggs into those slow, glossy, perfectly soft folds that make a scramble genuinely worth eating. The technique matters: pulling the eggs off the heat while they still look slightly moist means they finish gently from residual warmth instead of turning rubbery and dry. A scatter of fresh chives on top at the end keeps that bright, oniony note front and center without overpowering anything. It's a satisfying, protein-rich plate that comes together in one skillet and doesn't ask you to compromise on taste to stay on track with your dietary needs.
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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.
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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