Nitrate & Nitrite Free Whole30 Veggie Egg Scramble
Colorful, satisfying, and built entirely from whole ingredients, this veggie-packed scramble is the kind of breakfast that actually keeps you full. Red bell pepper, zucchini, and baby spinach get cooked down in ghee until golden and tender before the eggs ever hit the pan — a small step that makes a big difference in flavor. Smoked paprika adds a gentle warmth and depth that makes the whole dish feel anything but plain. Every single ingredient here is naturally free of cured meats, processed additives, and the preservatives that sneak into so many breakfast staples, so you can eat with total confidence. The low-and-slow egg technique — pushing from the edges in slow, wide strokes — gives you that creamy, just-set texture that's miles better than a rubbery diner scramble. Fresh chives on top add a bright, oniony finish that pulls everything together. It's the kind of clean, nourishing morning meal you'll want on repeat.
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!