Pistachio Free Whole30 Veggie Egg Scramble
Colorful, satisfying, and packed with vegetables, this egg scramble is the kind of breakfast that actually keeps you full until lunch. Red bell pepper and zucchini get a quick sauté in ghee until they're golden at the edges, then baby spinach wilts right into the pan before the eggs go in — it's a one-skillet situation that makes cleanup a breeze. Smoked paprika gives the whole thing a subtle warmth and depth that elevates it well beyond basic scrambled eggs. The low-and-slow technique for the eggs — gentle folds over medium-low heat — keeps them moist and custardy rather than rubbery, which makes a bigger difference than you'd expect. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. A scatter of fresh chives on top adds a little brightness and color, though the scramble is absolutely delicious without them. It's a clean, nourishing plate that works just as well for a lazy weekend brunch as it does for a quick weekday morning.
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!