Xanthan Gum Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded 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 — blitzed tomatillos, jalapeño, cilantro, and lime juice come together into a punchy, slightly chunky sauce that wakes up every bite. Because everything is made from scratch with whole, recognizable ingredients, there's no need to scan labels for hidden thickeners or stabilizers that so often sneak into store-bought salsas and sauces. The eggs themselves are cooked low and slow in ghee, folded into big, pillowy curds that stay tender and custardy rather than rubbery. Sautéed red bell pepper, zucchini, and wilted baby spinach add color and substance, making this feel more like a proper meal than a simple egg dish. A few slices of avocado on the side round everything out with creamy richness that plays beautifully against the bright heat of the salsa. It's a genuinely satisfying plate that comes together with minimal fuss and zero compromise on flavor.
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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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