Seed Oil Free Whole30 Veggie Egg Scramble
Colorful, nourishing, and ready in minutes, this veggie-packed scramble is the kind of breakfast that actually keeps you full. The secret to its richness is ghee — a clarified butter that brings a deep, buttery flavor without any of the refined vegetable or seed oils hiding in most store-bought cooking fats. Red bell pepper and zucchini get a quick sauté until lightly golden, then baby spinach wilts right into the pan before the eggs go in, so every bite has something vibrant in it. Smoked paprika adds a subtle warmth that makes the whole thing taste far more complex than the ingredient list suggests. The low-and-slow scramble technique — gentle strokes, medium-low heat — gives you eggs that are just set but still glossy and tender, never rubbery. It's the kind of clean, satisfying plate that makes skipping the drive-through feel completely effortless.
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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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