Pescatarian Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this skillet breakfast brings serious flavor to your morning without any complicated prep. A blender salsa verde made from tomatillos, jalapeño, cilantro, and lime juice comes together in seconds and does most of the heavy lifting — that punchy, slightly chunky sauce is what makes the whole dish sing. Bell pepper, zucchini, and baby spinach get sautéed in ghee until just golden, then folded into slow, careful egg curds that stay impossibly soft and creamy. The cumin-spiked eggs and the bright green salsa are a genuinely great pairing, and fanning sliced avocado over the top takes it from weekday scramble to something you'd happily serve guests. Everything on the ingredient list is clean and whole-food, so it fits naturally into a pescatarian routine without any substitutions or workarounds needed. It's the kind of recipe that proves eating with intention doesn't have to mean eating something boring.
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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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