Xanthan Gum 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. Ghee brings a rich, buttery flavor to the pan without any dairy concerns, and it creates the perfect base for softening sweet red bell pepper and tender zucchini before the eggs ever hit the skillet. A handful of baby spinach wilts right into the mix, adding a pop of green and extra nutrients without any fuss. The smoked paprika is a small but mighty touch — it gives the whole dish a subtle warmth and depth that makes it taste far more complex than the ingredient list suggests. Cooking the eggs low and slow over medium-low heat is the real secret here, producing that soft, glossy, just-set texture that separates a great scramble from a rubbery one. Everything in this recipe is naturally free of thickeners and stabilizers, so there's nothing to decode on a label and nothing to swap out — just whole, clean ingredients doing exactly what they're supposed to do. Finish with a scatter of fresh chives and get it on the table while it's still steaming.
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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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