Low Sugar Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this scrambled egg dish is the kind of breakfast that actually keeps you full and satisfied well into the afternoon. The homemade salsa verde is the real star here — blitzed tomatillos, jalapeño, cilantro, and lime juice come together into a punchy, slightly chunky sauce that tastes nothing like the jarred stuff sitting on grocery store shelves. Store-bought salsas are notorious for sneaking in added sugars, so blending your own takes about two minutes and completely eliminates that concern. The eggs themselves are cooked low and slow in ghee, folded into big, pillowy curds that stay creamy rather than rubbery — a technique worth mastering for any morning. Bell pepper, zucchini, and baby spinach get sautéed until just golden and tender, adding color, texture, and a serious nutritional boost without any fuss. A few slices of avocado on the side round everything out into a meal that feels indulgent but is built entirely from whole, clean ingredients. Whether you're deep into a Whole30 reset or just trying to eat a little more intentionally, this is the kind of plate that makes the effort feel completely worth it.
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
For the salsa verde
- 6 oz tomatillos (about 4 medium), husked and rinsed
- 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
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
- 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!