Oats 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. Bell pepper, zucchini, and baby spinach get cooked down in ghee until golden and tender before the eggs go in, building real depth of flavor from nothing but whole, clean ingredients. Smoked paprika gives the whole thing a subtle warmth that makes it taste far more complex than the short ingredient list suggests. Every component here is naturally grain-free and free from any oat-based fillers or thickeners — no label-reading required, no substitutions needed. The low-and-slow scrambling technique keeps the eggs silky and just set rather than rubbery, which makes a bigger difference than you'd expect. Finish with a handful of fresh chives and you've got a plate that looks as good as it tastes. It's an easy weekday staple that genuinely never gets old.
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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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