Mustard Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this scrambled egg dish is the kind of breakfast that actually keeps you full and excited to eat clean. The homemade salsa verde is the real star here — blitzed tomatillos, jalapeño, cilantro, and lime juice come together into a punchy, slightly chunky sauce that wakes up every bite. Because you're blending the sauce yourself from whole ingredients, there's zero guesswork about hidden condiments or spice blends that might sneak in unwanted additives. Ghee gives the eggs a rich, buttery base while keeping things compliant, and the slow fold technique produces those gorgeous, custardy curds that are miles away from rubbery diner eggs. Bell pepper, zucchini, and baby spinach add color and substance without overwhelming the dish, and a few slices of avocado on the side make it feel genuinely indulgent. It's a complete, satisfying plate that proves eating with restrictions doesn't mean eating boring food.
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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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