Vegetarian Whole30 Smoky Paprika Veggie Scrambled Eggs
Scrambled eggs get a serious upgrade here, with smoky paprika and cumin turning a simple skillet breakfast into something that feels genuinely special. The vegetables — red bell pepper, zucchini, and baby spinach — are cooked in ghee until golden and tender before the eggs ever hit the pan, so every bite is packed with color and flavor rather than just filler. Smoked paprika does a lot of heavy lifting in this dish, lending that deep, almost campfire-like warmth that makes the whole thing taste far more complex than the ingredient list suggests. The low-and-slow folding technique is the real secret to getting those big, custardy curds that stay soft instead of rubbery — pulling the pan off the heat a little early is the move. It's the kind of meal that works just as well for a leisurely weekend brunch as it does for a quick weeknight dinner when you need something satisfying without a lot of fuss. A handful of fresh parsley on top adds a bright, herby finish that ties everything together beautifully.
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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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