Hazelnut 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. Sweet red bell pepper, tender zucchini, and wilted baby spinach come together in a ghee-coated skillet before fluffy, smoked paprika-kissed eggs tie everything into one satisfying pan. The slow, gentle fold technique keeps the eggs creamy and just set — never rubbery — so every bite is soft and loaded with flavor. For anyone navigating tree nut allergies, eggs and breakfast dishes can sometimes hide unexpected ingredients in spice blends or cooking fats, but every single component here is straightforward and easy to verify. Ghee replaces butter without any of the dairy solids, and the smoked paprika adds a subtle warmth that makes this feel far more special than a basic scramble. A scatter of fresh chives on top adds a little brightness and color that makes it look as good as it tastes. It's the kind of effortless, whole-food meal you'll find yourself coming back to on repeat.
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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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