Paleo Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this egg scramble is the kind of breakfast that makes you genuinely excited to get out of bed. A blender salsa verde made from tomatillos, jalapeño, cilantro, and lime juice comes together in minutes and delivers a punchy, vibrant sauce that store-bought versions simply can't match. Ghee stands in for butter to keep everything grain-free and dairy-light, while bell pepper, zucchini, and baby spinach add color and substance to every forkful. The eggs are cooked low and slow in wide, gentle folds so you get those big, custardy curds that stay silky rather than rubbery. Cumin ties the whole thing together with a warm, earthy note that makes the dish feel like a full meal rather than a quick weekday scramble. Sliced avocado on the side adds creamy richness and rounds out the plate beautifully. It's a genuinely satisfying, whole-food breakfast that checks every box without feeling like a compromise.
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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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