Red Meat Allergy Friendly Whole30 Veggie Egg Scramble

Total time18 min

Prep time8 min

Cook time10 min

Red Meat Allergy Friendly 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 bring sweetness, texture, and a pop of color, while smoked paprika gives the whole thing a subtle warmth that makes it feel anything but plain. Since every ingredient here is naturally plant- and egg-based, there's no need to scrutinize labels or worry about hidden red meat derivatives sneaking into your morning meal. Ghee adds a rich, buttery finish that pulls everything together beautifully without any dairy proteins that can sometimes cause issues. The low-and-slow scramble technique — gently pushing the eggs from the edges inward — keeps them soft, moist, and just glossy enough, which is the difference between a great scramble and a rubbery one. A handful of fresh chives on top adds a mild oniony brightness that makes the whole plate look as good as it tastes. It's a genuinely effortless recipe that earns a permanent spot in your breakfast rotation.

About Fig

Fig 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
4th & Heart Ghee Butter Original Recipe - 9 Oz Organic Valley Ghee Clarified Butter - 7.5 Oz Carrington Farms Organic Ghee Clarified Butter Grass-Fed, 12 fl oz Organic Valley Ghee Clarified Butter, 13 oz Laxmi Pure Ghee Clarified Butter
See all
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!