Red Meat Allergy Friendly Whole30 Garlic Chive Veggie Scrambled Eggs

Total time20 min

Prep time10 min

Cook time10 min

Red Meat Allergy Friendly Whole30 Garlic Chive Veggie Scrambled Eggs

Eggs are one of those endlessly satisfying meals that work at any hour, and this garlic chive version takes the humble scramble somewhere genuinely special. Colorful bell pepper and zucchini get cooked down in ghee until they're lightly golden and fragrant, then folded back into slow, creamy curds that stay glossy and tender rather than rubbery. The two-stage ghee technique — sautéing the vegetables first, then using fresh ghee for the eggs — is a small move that makes a big difference in texture and richness. Every single ingredient here is naturally free from red meat, so there's no label-reading required and no substitutions to stress over. Fresh chives layered in during cooking and again at the end give the whole dish a bright, oniony lift that keeps it from feeling heavy. A pinch of red pepper flakes adds just enough heat to make things interesting without overwhelming the delicate eggs. It's a clean, vibrant plate that proves eating around a dietary restriction doesn't have to mean settling for less flavor.

About Fig

Fig 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
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
See all
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!