Shellfish Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and packed with color, this veggie scramble is the kind of breakfast that makes you genuinely excited to get out of bed. The homemade salsa verde — blitzed from fresh tomatillos, jalapeño, cilantro, and lime — brings a punchy, slightly smoky heat that store-bought sauces just can't match. Red bell pepper, zucchini, and baby spinach get sautéed in ghee until golden and tender, then folded into slow, custardy egg curds that stay impossibly soft thanks to a low-and-slow finish. Every single ingredient here is naturally free from shellfish and other common allergens, so there's no label-scanning or cross-contact anxiety to worry about — just clean, whole food from pan to plate. The whole thing comes together in one skillet, which means less cleanup and more time enjoying your morning. Finish it with sliced avocado if you want a little extra richness, and don't skip spooning that salsa verde generously over the top — it ties everything together beautifully.
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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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