Whole 30 Whole30 Veggie Egg Scramble
Colorful, nourishing, and ready in under fifteen minutes, this veggie-packed scramble is the kind of breakfast that actually keeps you full until lunch. Ghee gives the whole thing a rich, buttery base without any dairy that would knock you off track, and it gets the bell pepper and zucchini beautifully golden before the eggs ever hit the pan. A handful of baby spinach wilts right into the mix, so you're sneaking in serious greens without any extra effort. The smoked paprika adds a subtle warmth and depth that makes this feel way more interesting than a standard egg scramble. The technique here matters — low heat and slow, wide strokes with the spatula keep the eggs moist and glossy rather than rubbery and dry. Optional chives on top add a fresh, mild bite that pulls everything together. It serves two, making it a perfect weekday breakfast for a household trying to stay on program without resorting to sad, repetitive meals.
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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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