Macadamia 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. Ghee brings a rich, buttery depth to the pan without any dairy, while red bell pepper and zucchini soften into golden, tender bites that make every forkful satisfying. Baby spinach wilts right into the mix, adding a pop of color and nutrients without any extra effort. The smoked paprika gives the eggs a subtle warmth that elevates the whole dish beyond your average morning scramble. Because every ingredient here is straightforward and whole, you never have to second-guess labels or worry about hidden nuts lurking in a sauce or seasoning blend. The low-and-slow technique for the eggs keeps them moist and glossy — never rubbery — which is honestly the secret to a scramble worth waking up for. Finish with a scatter of fresh chives and you've got a plate that looks as good as it tastes.
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!