Macadamia Free Whole30 Smoky Paprika Veggie Scrambled Eggs
Smoky, colorful, 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 add a warm depth that makes every forkful feel intentional rather than thrown together. The bell pepper and zucchini get a few minutes in the pan first so they soften and pick up a little golden color at the edges — that small step makes a big difference in flavor. Then the spinach wilts right into the mix, pulling everything together before the eggs go in low and slow for those big, soft, custardy curds that are the hallmark of a properly cooked scramble. Tree nuts — including macadamias — have no place here, and there's nothing in the ingredient list that would raise a cross-contamination concern for anyone avoiding them. It's a clean, whole-food meal that happens to be genuinely delicious, not just technically compliant. Finish with a handful of fresh parsley if you have it on hand — it brightens the whole plate.
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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.
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