Celery Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this scrambled egg dish is the kind of breakfast that makes you feel like you actually have your life together. A blender salsa verde made from tomatillos, jalapeño, cilantro, and lime juice brings a punchy, vibrant kick that store-bought sauces simply can't match. The veggie base — red bell pepper, zucchini, and baby spinach cooked in ghee — adds color, texture, and enough substance to keep you full well into the afternoon. Cumin-seasoned eggs are folded into slow, gentle curds over low heat, giving you that soft, creamy texture that's so easy to overcook but so satisfying when you nail it. Every ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. Sliced avocado on top is optional, but honestly it rounds out the richness in a way that feels almost indulgent for a Whole30 plate. This one earns a permanent spot in the weekend breakfast rotation.
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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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