Whole 30 Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with vegetables, this skillet breakfast is the kind of meal that makes clean eating feel genuinely exciting rather than like a compromise. A quick blender salsa verde — made from fresh tomatillos, jalapeño, cilantro, and lime — gets spooned right over the top, bringing a punchy, restaurant-worthy finish that store-bought sauces simply can't match. The eggs are cooked low and slow in ghee with wide, gentle folds so they stay impossibly soft and custardy, while the sautéed red bell pepper, zucchini, and baby spinach add color, texture, and real staying power. Ghee does all the heavy lifting here in place of butter or cooking sprays that might sneak in off-plan additives, keeping every component clean and compliant without any ingredient swaps or substitutions. A few cumin-spiked whisked eggs and a handful of fresh vegetables are all it takes to pull this together for two people on a weeknight or a slow weekend morning. Finish it with sliced avocado if you have one on hand — it melts right into the warm eggs and salsa in the best possible way.
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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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