Pork 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 well. 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. Ghee stands in as the cooking fat, giving the eggs a rich, buttery flavor without any dairy or pork-derived ingredients to worry about. The technique matters too: low heat, slow folds, and pulling the pan early means you get those big, glossy, soft curds instead of rubbery chunks. Bell pepper, zucchini, and baby spinach add color and substance, making this feel more like a proper meal than a quick egg scramble. A few slices of avocado on the side round everything out with creamy richness that plays beautifully against the heat of the jalapeño. Whether you're eating clean for a reset or just want a genuinely satisfying morning plate, this one delivers without 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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