Cinnamon Free Whole30 Veggie Egg Scramble
Eggs scrambled in ghee with a colorful mix of bell pepper, zucchini, and baby spinach — this is the kind of breakfast that actually keeps you full and feels like a proper meal rather than an afterthought. The smoked paprika adds a subtle, smoky warmth without leaning on any spice blends that might sneak in unwanted ingredients, making it a genuinely clean and straightforward cook. For anyone navigating a sensitivity to cinnamon, mornings can get tricky fast — so many spice mixes, seasoning packets, and even flavored cooking fats hide it in plain sight. Here, every ingredient is simple and easy to verify, so you can cook with confidence. The ghee gives the vegetables a rich, nutty base while keeping things completely dairy-free in the traditional sense, and the slow, gentle fold of the eggs over medium-low heat means you get that soft, glossy texture that makes a scramble worth eating. Fresh chives on top are optional but add a bright, oniony finish that pulls the whole plate together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!