Citric Acid Free Whole30 Veggie Egg Scramble
Citric acid shows up in the most unexpected places — spice blends, condiments, even some packaged vegetables — so building a satisfying breakfast from scratch is genuinely the safest move. This skillet scramble leans on whole, single-ingredient foods from start to finish, so there's nothing hidden to second-guess. Ghee brings a rich, nutty base to the pan, and the red bell pepper and zucchini cook down until they're lightly golden and tender before the eggs ever hit the heat. Baby spinach wilts right into the mix, adding color and a subtle earthiness that makes the whole thing feel more substantial than a basic egg dish. Smoked paprika gives the eggs a gentle warmth and a beautiful color without relying on any blended seasoning packets that might sneak in unwanted additives. The low-and-slow scramble technique keeps the eggs soft, moist, and just set — the kind of texture that makes you actually look forward to a weekday morning. A handful of fresh chives on top pulls it all together with a pop of brightness.
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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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