Gelatin Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and packed with color, this veggie scramble is the kind of breakfast that makes you genuinely excited to get out of bed. The homemade salsa verde is the real star — blitzed tomatillos, jalapeño, fresh cilantro, and lime juice come together into a punchy, slightly chunky sauce that wakes up every bite. Bell pepper, zucchini, and baby spinach get sautéed in ghee until just golden and tender, then folded into slow, custardy egg curds that are cooked low and slow for that perfect soft texture. Every single ingredient here is naturally free of gelatin and animal-derived thickeners, so there's no label-scanning or ingredient second-guessing required. Store-bought salsas and jarred sauces can be sneaky with additives, but when you blend your own in under a minute, you know exactly what's going in. Finished with optional sliced avocado, this plate is as satisfying as it is clean — a genuinely craveable morning meal that happens to check every box.
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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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