Brazil Nut Free Whole30 Veggie Egg Scramble
Colorful, nourishing, and ready in minutes, this veggie-packed scramble is the kind of breakfast that actually keeps you full and satisfied. Ghee brings a rich, buttery depth to the pan while diced red bell pepper and zucchini soften into golden, slightly caramelized bites before the spinach wilts down into the mix. A whisper of smoked paprika in the egg base ties everything together with a subtle warmth that makes this feel far more special than a typical weekday scramble. The low-and-slow technique — gently pushing the eggs from the edges toward the center — is the secret to that soft, glossy, just-set texture that's miles away from rubbery diner eggs. Because every ingredient here is a whole, single-ingredient food, there's zero guesswork about what's actually in your meal, which is exactly the kind of reassurance that makes clean eating feel effortless rather than exhausting. Finish with a scatter of fresh chives for a pop of color and a mild oniony bite that pulls the whole plate together.
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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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