Whole 30 Whole30 Garlic Chive Veggie Scrambled Eggs
Scrambled eggs might sound simple, but this version is the kind of breakfast that makes you slow down and actually enjoy the morning. Ghee brings a rich, buttery depth that cooking oil just can't match, and it keeps every element of this dish fully compliant without any label-reading stress. The vegetables — sweet red bell pepper, tender zucchini, and fragrant garlic — get a quick sauté until lightly golden before folding back into the eggs, so you get real texture and flavor in every bite. Fresh chives stirred in during cooking and scattered on top at the end give it a bright, herby finish that feels a little fancy for a weekday. The low-and-slow egg technique here is worth following closely: those slow, wide strokes and pulling the pan off heat while the eggs still look glossy are what keep them creamy rather than rubbery. It serves two, so it's an easy weekend brunch for a pair or a satisfying solo meal with leftovers handled before you even think about it.
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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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