Chestnut Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this skillet breakfast is the kind of morning meal that actually makes you want to get out of bed. 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 eggs are cooked low and slow in ghee with gentle folds, building those big, custardy curds that make all the difference between a forgettable scramble and one you'll crave on repeat. Bell pepper, zucchini, and baby spinach add color and substance, so this is genuinely filling without feeling heavy. Every single ingredient here is naturally free from tree nuts of any kind — no hidden fillers, no processed sauces to scrutinize, just whole, clean food from start to finish. A few slices of avocado on the side round things out beautifully and make it feel like something you'd order at a weekend brunch spot. It's a complete, satisfying plate that comes together with minimal fuss and maximum flavor.
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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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