Lupin Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this scrambled egg dish is the kind of breakfast that makes you feel like you actually have your life together. The homemade salsa verde — blitzed together from tomatillos, jalapeño, cilantro, and lime juice — brings a punchy, vibrant kick that store-bought sauces simply can't match. Bell pepper, zucchini, and baby spinach get sautéed in ghee until golden and tender before folding into slow, custardy egg curds that are genuinely worth the patience. The low-and-slow scramble technique here is the secret weapon: wide, unhurried folds over medium-low heat produce those big, pillowy curds that hold together beautifully under the salsa. Every ingredient in this recipe is naturally free from lupin — no flour blends, no legume-based fillers, no hidden additives to second-guess on a label. Sliced avocado on the side rounds it all out into something that feels indulgent but is completely clean and wholesome. Whether you're cooking for a weekend brunch or a weekday reset, this one earns a permanent spot in the rotation.
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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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