Pistachio Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with color, this veggie scramble is the kind of breakfast that makes you genuinely excited to get out of bed. The homemade salsa verde — blended from fresh tomatillos, jalapeño, cilantro, and lime juice — brings a punchy, vibrant kick that store-bought sauces just can't match. Sautéed red bell pepper, zucchini, and baby spinach add serious substance, so this is a plate that actually keeps you full. The eggs are cooked low and slow in ghee, folded into big, pillowy curds that stay creamy rather than rubbery — a small technique that makes a huge difference. Everything here is made from whole, straightforward ingredients, so there's zero guesswork about what's in your food and no concern about hidden additives or cross-contact with tree nuts. Finish it with a few slices of avocado and you've got a complete, nourishing meal that looks as good as it tastes.
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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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