Bright, tangy, and loaded with color, this veggie scramble is the kind of breakfast that makes you actually excited to get out of bed. The homemade salsa verde — blitzed together from fresh tomatillos, jalapeño, cilantro, and lime — brings a punchy, vibrant kick that store-bought sauces just can't match. 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 technique with a silicone spatula. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. The optional sliced avocado on top adds a creamy, cooling contrast to all that bright heat from the salsa. It's a complete, satisfying plate that works just as well for a lazy weekend brunch as it does for a quick weekday reset.
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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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