Walnut 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 — built from tomatillos, jalapeño, cilantro, and fresh lime juice — 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 technique with a silicone spatula. Everything here is whole, recognizable, and naturally free from tree nuts, so there's no label-scanning or ingredient second-guessing required. The salsa verde does double duty as both a flavor bomb and a fresh, bright sauce that ties the whole plate together. Finish it with sliced avocado if you want a little creamy richness to balance the heat, and get ready to add this one to your regular rotation.
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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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