Pescatarian Whole30 Garlic Chive Veggie Scrambled Eggs
Scrambled eggs might seem like a simple weeknight fallback, but this version is genuinely worth getting excited about. Ghee brings a rich, nutty depth to the pan that butter can't quite match, and cooking the red bell pepper and zucchini separately before folding them in means the vegetables stay tender and golden rather than steaming out all their flavor into the eggs. The garlic goes in right at the end of the veggie cook so it stays fragrant and punchy without turning bitter. Then the eggs get the low-and-slow treatment — gentle pushes with a spatula, residual heat doing the final work — so every bite is soft, custardy, and never rubbery. Fresh chives layered in two stages, once with the vegetables and once scattered on top, give the whole dish a bright, oniony lift that keeps it feeling light even though it's genuinely satisfying. It's an easy, produce-forward meal that happens to check a lot of boxes without tasting like it's trying to.
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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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