Colorful, nourishing, and ready in minutes, this veggie-packed scramble is the kind of breakfast that actually keeps you full. Red bell pepper and zucchini get a quick sauté in ghee until they're lightly golden, then baby spinach wilts right into the pan before the eggs go in — layering real flavor without any complicated steps. Smoked paprika gives the whole thing a subtle warmth that makes it taste far more involved than it is. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden rye sneaking in through sauces, seasonings, or processed add-ins. 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. It's the kind of clean, satisfying plate that makes skipping the drive-through feel genuinely easy.
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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.
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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