
Bright, tangy, and loaded with fresh vegetables, this skillet breakfast is the kind of morning meal that actually keeps you full and satisfied. Store-bought salsas and jarred hot sauces are notorious hiding spots for high fructose corn syrup, so making your own salsa verde from scratch with tomatillos, jalapeño, cilantro, and lime juice means you know exactly what's going into every bite. The homemade sauce comes together in a blender in under a minute and delivers a punchy, slightly smoky flavor that elevates the whole dish. Ghee replaces butter for cooking, giving the bell pepper and zucchini a gorgeous golden edge before the spinach wilts in and everything gets folded into slow, pillowy egg curds. The technique of pulling the eggs off heat just before they look fully done is the secret to that soft, custardy texture that makes scrambled eggs worth eating. A few slices of avocado on the side round it all out into something that feels genuinely restaurant-worthy on a weekday morning. Clean ingredients, zero shortcuts, and a plate that looks as good as it tastes.
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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.
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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