Spanish · Brunch
Scrambled Eggs with Wild Mushrooms
Soft-scrambled eggs folded with sautéed wild mushrooms, garlic and sherry, finished with parsley and Manchego shavings. Cooked low and slow in olive oil for creamy curds, this Spanish-style revuelto is a light savory plate served warm.
$5
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
408Calories
26.8gProtein
28.2gFat
13.2gCarbs
2.4gSugar
1.6gFiber
620mgSodium
776mgChol
8.1gSat Fat
540mgPotassium
190mgCalcium
3.4mgIron
1.8mcgVitamin B12
5.2mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
all-time-classics
weekend-brunch
vegetarian
gluten-free
Instructions
1
Prep
Crack the eggs into a bowl, season with salt and pepper, and whisk until just combined with no white streaks remaining.
2
Saute
Heat olive oil in a nonstick skillet over medium heat, add garlic, and cook 30 seconds until fragrant.
3
Saute
Add mushrooms and cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until golden at the edges.
4
Scramble
Lower heat to low, pour eggs into the skillet, and stir slowly for 2 to 3 minutes until soft, creamy curds form.
5
Finish
Fold parsley through the eggs off heat, shave Manchego over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 7 oz200g mixed wild mushrooms
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp fresh parsley
- 0.8 oz24g Manchego cheese
