Vegetarian 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 and tender, then a handful of baby spinach wilts right into the pan before the eggs go in. Smoked paprika gives the whole thing a subtle warmth that makes it taste far more complex than the ingredient list suggests. The low-and-slow scramble technique — gentle strokes, medium-low heat, pulled off the burner while still glossy — is what separates a silky, custardy result from rubbery eggs. Ghee is the fat of choice here, lending a rich, buttery flavor without any dairy solids, which makes it a smart swap that works beautifully for this style of cooking. A scatter of fresh chives on top adds a little brightness and color that makes the whole plate feel put-together. It's a genuinely satisfying morning meal that proves eating clean doesn't have to mean eating boring.
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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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