Red Meat Allergy Friendly 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 — built from fresh tomatillos, jalapeño, cilantro, and lime — brings a punchy, slightly smoky heat that store-bought sauces just can't replicate. Red bell pepper, zucchini, and baby spinach give every forkful real substance, so you're not left hungry an hour later. Because the whole dish is built around eggs, ghee, and fresh produce, there's no need to scrutinize labels or worry about hidden animal proteins sneaking in from processed meats. The technique here matters too: low heat and slow, wide folds in the pan produce those big, custardy curds that make scrambled eggs feel almost luxurious. A few slices of avocado on the side round everything out with creamy richness that plays beautifully against the bright salsa. It's a genuinely satisfying plate that happens to check 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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