Pescatarian 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 ever hit the pan — meaning every bite is loaded with flavor, not just filler. A touch of smoked paprika in the egg mixture adds a subtle warmth that ties everything together beautifully. The low-and-slow scrambling technique keeps the eggs soft, moist, and just set, which is the difference between a forgettable scramble and one you'll want to make on repeat. Since every ingredient here is whole and straightforward, there's no need to scan labels or second-guess anything — just real food, simply cooked. Finish with a scatter of fresh chives for a little brightness, and breakfast is done.
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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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