Rice Free Whole30 Garlic Chive Veggie Scrambled Eggs
Scrambled eggs might seem like the simplest thing in the world, but this version turns them into something genuinely craveable. Ghee brings a rich, nutty depth to both the sautéed vegetables and the eggs themselves, while red bell pepper and zucchini add color, sweetness, and a little bite. The garlic goes in just long enough to bloom without burning, and the fresh chives layered in two stages — once during cooking, once scattered on top — give every forkful a bright, oniony finish. The technique here is what separates good scrambled eggs from great ones. Cooking low and slow after the vegetables are set aside, then pulling the pan off the heat while the eggs still look slightly glossy, means you get that soft, custardy texture instead of rubbery curds. It takes a little patience, but the payoff is real. For anyone navigating grain-free eating, this kind of dish is a genuine lifesaver at breakfast or brunch. There's no filler, no starch, and nothing hidden — just whole ingredients that happen to come together beautifully. The optional red pepper flakes add a gentle kick if you want it, but the dish is satisfying and well-seasoned even without them.
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!