
Eggs scrambled in ghee with a colorful tangle of bell pepper, zucchini, and wilted spinach — this is the kind of breakfast that actually keeps you full and feels like a real meal rather than an afterthought. The smoked paprika adds a subtle, smoky warmth that ties everything together without relying on any of the spicy or sharp flavors that can sneak into seasoning blends. For anyone avoiding ginger, this recipe is naturally free of it from start to finish — no hidden spice blends, no store-bought sauces, just clean, whole ingredients you can see and trust. The ghee gives the vegetables a gorgeous golden edge and lends a rich, buttery flavor that makes the whole skillet feel indulgent even though it's completely wholesome. Cooking the eggs low and slow over medium-low heat is the move here — those gentle, wide strokes with the spatula give you soft, glossy curds that are miles away from rubbery diner eggs. A scatter of fresh chives on top adds a mild, bright finish that makes it look as good as it tastes. It's the kind of weekday scramble you'll find yourself making on repeat.
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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.
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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