Brazil Nut Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with color, this veggie scramble is the kind of breakfast that makes you genuinely excited to get out of bed. The homemade salsa verde — blitzed from fresh tomatillos, jalapeño, cilantro, and lime — brings a punchy, slightly smoky heat that store-bought versions just can't match. Red bell pepper, zucchini, and baby spinach get sautéed in ghee until golden and tender before folding into slow, custardy egg curds that stay impossibly soft thanks to a low-and-slow finish. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about — just clean, whole-food cooking from start to finish. The cumin-spiked eggs and the bright verde sauce are a pairing that feels restaurant-worthy but comes together in one skillet. Finish it with sliced avocado if you have one on hand, and you've got a plate that's as satisfying to look at as it is to eat.
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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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