Low Sodium Whole30 Salsa Verde Veggie Scrambled Eggs

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Whole30 Salsa Verde Veggie Scrambled Eggs

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

For the salsa verde

6 oz tomatillos (about 4 medium), husked and rinsed
Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
See all
1 jalapeño, stemmed and roughly chopped
¼ cup fresh cilantro leaves and tender stems
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the eggs

1 tbsp ghee, divided
½ medium red bell pepper, diced
1 small zucchini, diced
1 cup baby spinach
4 large eggs
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp ground cumin

For serving

sliced avocado (optional)

Instructions

1
Quarter the tomatillos and place them in a blender or food processor along with the jalapeño, cilantro, lime juice, and 1/4 tsp salt. Pulse until the salsa is slightly chunky but uniform, about 8–10 short pulses. Taste and adjust salt, then set aside.
2
Crack the eggs into a bowl, add the salt, black pepper, and cumin, and whisk until the yolks and whites are fully combined with no streaks.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!