
Smoky, vibrant, and packed with vegetables, this skillet scramble is the kind of breakfast that actually keeps you full and satisfied well into the afternoon. Smoked paprika and cumin give the eggs a deep, warm flavor that feels far more exciting than your average morning scramble, while ghee adds a rich, buttery finish that keeps everything Whole30-compliant. The bell pepper and zucchini get a few minutes of high heat to develop golden edges before the spinach wilts in, so every forkful has real texture and color. Whisking the eggs separately and folding them in slow, gentle strokes over lower heat is the move that gives you those big, soft, custardy curds instead of rubbery bits. Because every ingredient here is straightforward and whole-food, there's no label-reading required and no hidden additives to worry about โ just clean, honest cooking. A handful of fresh flat-leaf parsley on top brightens the whole plate and makes it look as good as it tastes.
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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.
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 5โ6 minutes.
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