Pecan Free Whole30 Veggie Egg Scramble
Colorful, nourishing, and ready in minutes, this veggie-packed scramble is the kind of breakfast that makes waking up early feel worth it. Ghee gives the eggs a rich, buttery base without any dairy, while smoked paprika adds a subtle warmth that ties every bite together. Red bell pepper and zucchini bring sweetness and a little texture, and the baby spinach wilts right into the pan so you're getting serious greens without any extra effort. The low-and-slow scramble technique — gentle pushes with a spatula over medium-low heat — keeps the eggs soft, moist, and just glossy enough, never rubbery or dry. Because every ingredient here is whole and straightforward, you never have to second-guess a label or worry about hidden additives sneaking into your morning meal. A scatter of fresh chives on top makes it look like something you'd order at a brunch spot, but you made it at home in one skillet.
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!