Coconut Free Whole30 Veggie Egg Scramble
Eggs scrambled with fresh vegetables make for one of the most satisfying breakfasts around, and this version delivers real color and flavor without any complicated prep. 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 genuinely beautiful combination. Smoked paprika gives the whole thing a subtle warmth that makes it taste far more interesting than a basic scramble. Cooking the eggs low and slow with wide, gentle strokes keeps them moist and glossy rather than rubbery, which is the detail that separates a great scramble from a forgettable one. Many egg dishes sneak in coconut oil or coconut-based cooking fats, but ghee does all the work here, keeping everything rich and clean. A scatter of fresh chives on top is optional but highly recommended — it adds a little brightness that ties everything together. This is the kind of breakfast that actually keeps you full and feels like a treat at the same time.
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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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