Walnut 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. Red bell pepper, zucchini, and baby spinach get cooked down in ghee until golden and tender before the eggs go in, building real depth of flavor from simple, whole ingredients. The smoked paprika adds a subtle warmth that ties everything together without overpowering the fresh vegetables. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, clean cooking. The low-and-slow scramble technique keeps the eggs soft and glossy rather than rubbery, which makes a bigger difference than you'd expect. A handful of fresh chives on top adds a little brightness and color if you have them on hand. It's the kind of weekday breakfast that feels like more effort than it actually is.
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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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