BHA & BHT Free 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 excited to eat well. The homemade salsa verde is the real star — blitzed tomatillos, jalapeño, cilantro, and lime juice come together into a punchy, slightly chunky sauce that store-bought versions simply can't match, and more importantly, you know exactly what's in it. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into a surprising number of jarred salsas and condiments. Every ingredient here — ghee, fresh produce, whole eggs, spices — is naturally free of those additives, so there's no label-reading anxiety involved. The technique for the eggs is worth paying attention to: slow folds over medium-low heat build those big, custardy curds that stay tender instead of rubbery. Red bell pepper, zucchini, and baby spinach add color and substance, while a few slices of avocado on the side round everything out into a genuinely satisfying plate. It's clean, vibrant cooking that doesn't feel like a compromise.
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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.
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