Lactose Free Whole30 Veggie Egg Scramble
Colorful, satisfying, and packed with vegetables, this skillet scramble is the kind of breakfast that actually keeps you full until lunch. Ghee steps in as the cooking fat here, giving the eggs a rich, buttery flavor without any of the dairy proteins or lactose that can cause trouble — it's a small swap that makes a big difference. Red bell pepper and zucchini get a few minutes in the pan until they're lightly golden and tender, then baby spinach wilts right into the mix before the eggs go in. The low-and-slow scramble technique — gentle pushes with a spatula over medium-low heat — results in soft, glossy curds that are miles away from the rubbery eggs you'd get by rushing the process. Smoked paprika adds a subtle warmth that ties all the flavors together beautifully. A handful of fresh chives on top makes it look like something you'd order at a weekend brunch spot, but you made it in one pan in under fifteen minutes.
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!