Beef Free Whole30 Veggie Egg Scramble
Colorful, satisfying, and packed with vegetables, this skillet scramble is the kind of breakfast that actually keeps you full until lunch. Red bell pepper and zucchini get a quick sauté in ghee until they're lightly golden, then a handful of baby spinach wilts right into the pan before the eggs go in — it's a one-skillet situation that makes cleanup almost as easy as the cooking. The smoked paprika adds a subtle warmth that ties everything together without overpowering the fresh, vegetal flavors. Cooking the eggs low and slow with wide, gentle strokes is the move here — you end up with soft, glossy curds that are miles away from the rubbery scrambled eggs of your past. Everything on the ingredient list is naturally free of any animal protein beyond eggs and ghee, so there's zero need to swap or substitute a thing. A scatter of fresh chives on top makes it look like something you'd order at a brunch spot, but you made it at home in under fifteen minutes.
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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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