Citric Acid Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, herby, 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 — blended tomatillos, jalapeño, cilantro, and lime juice come together into a punchy, slightly chunky sauce that wakes up every bite. Because you're making the salsa from scratch, you stay in complete control of what goes in, which matters when store-bought salsas and hot sauces so often sneak in citric acid as a preservative or flavor enhancer. The eggs themselves are cooked low and slow in ghee, folded into big, soft curds that stay creamy rather than rubbery — a technique worth mastering. Sautéed red bell pepper, zucchini, and wilted spinach add color, texture, and substance without any processed ingredients in sight. A few slices of avocado on the side round everything out into a genuinely satisfying plate. It's the kind of clean, flavorful cooking that makes restrictive eating feel like anything but 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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