Peanut 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 until lunch. Red bell pepper, zucchini, and baby spinach get cooked down in ghee until golden and tender before the eggs go in, so every bite is loaded with soft vegetables and rich, custardy egg. The smoked paprika adds a subtle warmth that makes the whole thing taste far more complex than the ingredient list suggests. Every single component here is naturally free from peanuts and peanut derivatives — no label-scanning required, no "processed in a facility" fine print to stress over. The technique matters too: low heat and slow, wide strokes with a spatula keep the eggs moist and glossy rather than rubbery and dry. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that ties everything together beautifully. It's the kind of clean, satisfying plate you'll want on repeat all week.
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!