Nutmeg 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 base to the pan, while red bell pepper and zucchini cook down until lightly golden and tender before the eggs ever hit the skillet. Baby spinach wilts right into the mix, adding a pop of green without any fuss. Smoked paprika gives the whole thing a gentle warmth and depth that makes it taste far more complex than the short ingredient list suggests. For anyone avoiding warm spices like nutmeg — which sneaks into far too many egg dishes and breakfast blends — this recipe is a clean, confident choice with zero hidden surprises. The low-and-slow egg technique keeps everything moist and glossy rather than rubbery, which is the difference between a scramble you inhale and one you push around the plate. Finish with a scatter of fresh chives and you've got a plate that looks as good as it tastes.
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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.
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