Gut Friendly Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with color, this veggie scramble is the kind of breakfast that actually makes you want to get out of bed. The homemade salsa verde — blitzed from fresh tomatillos, jalapeño, cilantro, and lime — brings a punchy, vibrant kick that store-bought sauces simply can't match, and you know exactly what's in it. Ghee replaces butter for a rich, clean fat that keeps things compliant without sacrificing any of that satisfying savoriness. Bell pepper, zucchini, and baby spinach get sautéed until just golden and tender before folding back into slow, custardy egg curds that are genuinely worth the patience. The technique here — low heat, wide folds, pulling the pan early — gives you those big, soft, creamy curds rather than rubbery bits, which makes all the difference. Sliced avocado on the side adds cool creaminess that ties every element together beautifully. It's a full, nourishing plate built entirely from whole ingredients, making it an easy win for anyone keeping a close eye on what goes into their body.
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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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