
Colorful, satisfying, and packed with real vegetables, this skillet scramble is the kind of breakfast that actually keeps you full. Red bell pepper and zucchini get a quick sauté in ghee until they're lightly golden, then baby spinach wilts right into the pan before the eggs go in — layering flavor without any fuss. Smoked paprika gives the whole thing a subtle warmth that makes it taste far more complex than the short ingredient list suggests. Lupin flour and lupin-based fillers have quietly crept into a surprising number of packaged breakfast products and egg substitutes, so cooking from scratch with whole, single-ingredient foods like these is genuinely the safest move. The low-and-slow scramble technique here — wide, gentle strokes over medium-low heat — keeps the eggs soft and just set rather than rubbery, which makes a real difference in the final texture. A scatter of fresh chives on top adds a little brightness and color right before serving. It's an easy, clean weekday breakfast that doesn't feel like a compromise.
Fig 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 →2 servings








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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
