Legume 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 and satisfied. Ghee brings a rich, buttery flavor to the pan without any dairy proteins, while smoked paprika adds a subtle warmth that makes the whole dish feel a little more special than your average morning eggs. Red bell pepper and zucchini get a quick sauté until golden at the edges, then baby spinach wilts right into the mix for a pop of color and freshness in every bite. The low-and-slow scramble technique — gentle strokes, reduced heat, pulled from the pan while still glossy — is what separates a silky, custardy result from rubbery eggs. For anyone navigating a legume-free approach, this recipe is naturally in the clear: every single ingredient is straightforward and whole, with zero hidden fillers or bean-based additions to worry about. A scatter of fresh chives on top makes it look like something you'd order at a brunch spot, but you made it at home in one skillet.
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!