Low Sodium Whole30 Smoky Paprika Veggie Scrambled Eggs

Total time22 min

Prep time10 min

Cook time12 min

Low Sodium Whole30 Smoky Paprika Veggie Scrambled Eggs

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Ingredients

2 servings

6 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp ghee
1 medium red bell pepper, diced
1 medium zucchini, diced
2 cups baby spinach
¾ tsp smoked paprika
¼ tsp ground cumin

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Crack the eggs into a bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
2
Melt the ghee in a 12-inch skillet over medium-high heat until shimmering. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and lightly golden at the edges, about 5–6 minutes.

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