Artificial Food Coloring Free Whole30 Veggie Egg Scramble
Bright, colorful, and packed with real vegetables, this skillet scramble is the kind of breakfast that actually keeps you full and satisfied. Every ingredient here is exactly what it looks like — ghee, fresh bell pepper, zucchini, spinach, and eggs — with zero synthetic dyes or artificial additives hiding anywhere on the label. That matters more than people realize at breakfast, since packaged sauces, seasoning blends, and even some cooking sprays can sneak in unwanted colorings. Smoked paprika brings a warm, subtly smoky depth that makes the whole dish feel seasoned and intentional rather than plain. The technique is simple but worth following closely: low heat and slow, wide strokes with the spatula give you eggs that are just set, moist, and glossy rather than rubbery or dry. A handful of fresh chives on top adds a pop of color that's completely natural and genuinely delicious. It's an easy, clean-ingredient meal that works just as well for a lazy weekend brunch as it does for a quick weekday morning.
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Learn more →Ingredients
2 servings
- 1 tbsp ghee
- 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
- 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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