Spanish · Breakfast
Scrambled Eggs with Wild Mushrooms (Gluten-Free)
Soft Spanish-style scrambled eggs folded through sautéed wild mushrooms, garlic and sherry vinegar, finished with parsley and a drizzle of olive oil. The eggs stay loosely curded and creamy, the mushrooms deeply savoury from quick high-heat cooking. Naturally gluten-free and served straight from the pan.
$4
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
336Calories
21.2gProtein
25.8gFat
5.8gCarbs
2gSugar
1.2gFiber
535mgSodium
748mgChol
6.4gSat Fat
560mgPotassium
85mgCalcium
3.2mgIron
1.6mcgVitamin B12
6.5mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack the eggs into a bowl, season with salt and pepper, and whisk with a fork until fully blended and slightly frothy.
2
Saute
Heat olive oil in a nonstick skillet over medium-high heat. Sauté the sliced mushrooms for 4–5 minutes, stirring occasionally, until golden brown at the edges.
3
Bloom
Add the minced garlic and cook for 30 seconds until fragrant, then deglaze with sherry vinegar, scraping up browned bits.
4
Scramble
Lower heat to medium-low, pour in the eggs, and gently fold with a spatula for 2–3 minutes until soft curds form.
5
Plate
Fold in the chopped parsley and slide the eggs onto a warm plate immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g)
- 160g160g mixed wild mushrooms
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
