Gelatin Free Whole30 Smoky Paprika Veggie Scrambled Eggs
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. Ghee gives the eggs a rich, buttery base without any dairy, while smoked paprika and cumin bring a warm depth that makes every forkful feel intentional rather than thrown together. The bell pepper and zucchini get a few minutes of high heat to develop golden edges before the spinach wilts in, so you're layering real flavor at every step. Scrambled eggs can sometimes feel like an afterthought, but the low-and-slow folding technique here builds those soft, pillowy curds that are genuinely hard to beat. Gelatin and hidden additives have no place in a dish this clean — every single ingredient is exactly what it says it is, straight from your skillet to your plate. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole thing together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 6 large eggs
- ¼ tsp salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!