
Bright, tangy, and packed with fresh vegetables, this scrambled egg dish is the kind of breakfast that actually keeps you full and excited to eat clean. 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. Cooking with ghee instead of butter or oil blends keeps everything naturally soy-free without sacrificing any of that rich, savory flavor you want in a satisfying scramble. The bell pepper and zucchini get a quick sauté until golden at the edges, the spinach wilts right in, and then the eggs are folded low and slow into big, custardy curds that are genuinely hard to rush once you see how good they turn out. Soy hides in a surprising number of store-bought salsas and cooking fats, so making both the sauce and the base from scratch here gives you total control over what's going into the pan. Sliced avocado on top adds a creamy finish that ties the whole plate together. It's a complete, colorful meal that feels indulgent but is built entirely from whole, straightforward ingredients.
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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.
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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