Soy 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 until lunch. 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 — layers of flavor built without a single complicated step. Smoked paprika gives the whole thing a subtle warmth that makes it taste far more involved than it really is. Every ingredient here is naturally free of soy, so there's no label-reading anxiety or swapping required — just clean, whole food from start to finish. The low-and-slow technique for the eggs is worth following closely; those gentle, wide strokes in the pan are what give you that soft, glossy finish instead of rubbery curds. A scatter of fresh chives on top adds a little brightness and makes it look genuinely beautiful on the plate. It's the kind of weekday breakfast that feels like a treat.
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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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