Low Sodium Whole30 Veggie Egg Scramble

Total time18 min

Prep time8 min

Cook time10 min

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Ingredients

2 servings

1 tbsp ghee
4th & Heart Ghee Butter Original Recipe - 9 Oz Organic Valley Ghee Clarified Butter - 7.5 Oz Carrington Farms Organic Ghee Clarified Butter Grass-Fed, 12 fl oz Organic Valley Ghee Clarified Butter, 13 oz Laxmi Pure Ghee Clarified Butter
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½ medium red bell pepper, diced
1 small zucchini, diced
2 cups baby spinach
4 large eggs
¼ tsp smoked paprika
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Crack the eggs into a bowl, add the smoked paprika and a pinch of salt and pepper, and whisk until the yolks and whites are fully combined with no streaks remaining.
2
Melt the ghee in a 12-inch skillet over medium heat until shimmering. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and lightly golden at the edges, about 4–5 minutes.

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