Teresa's Recipes
Revuelto de Setas
Experience the warm, rustic flavors of Spain with this authentic Revuelto de Setas recipe. This dish features fluffy, tender scrambled eggs enveloped with a medley of sautéed mushrooms, making it an earthy, comforting meal that can be enjoyed for breakfast or dinner. Its simplicity is its charm, allowing each ingredient to sing. A hint of garlic and a flourish of fresh parsley add a delightful punch to this hearty and nutritious dish, transporting you to a cozy Spanish taverna with every bite.
Ingredients
- 1 tablespoon, finely chopped Fresh parsley
- To taste Salt
- To taste Black pepper
- 4, large Eggs
- 2 cups, sliced Mixed mushrooms
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 2
- Dish Type: Breakfast/Dinner
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 18g
- Carbs: 6g
- Protein: 13g
- Sodium: 200mg
- Sugar: 2g
Instructions
- Heat the olive oil in a large, non-stick pan over medium heat.
- Add the minced garlic to the pan and sauté until it becomes fragrant, taking care not to burn it, about 1 minute.
- Add the sliced mushrooms to the pan and sauté until they release their juices and become golden brown, about 5 minutes.
- In a separate bowl, beat the eggs and season them with salt and pepper according to your taste.
- Lower the heat to medium-low and pour the beaten eggs over the mushrooms in the pan. Stir gently to combine the ingredients, ensuring the mushrooms are evenly distributed.
- Cook the mixture until the eggs are just set but still slightly runny, about 3 minutes. This will keep the eggs tender and creamy.
- Remove the pan from the heat, sprinkle the scrambled eggs and mushrooms with the finely chopped fresh parsley, and serve immediately. Enjoy your Revuelto de Setas as is or with a side of crusty bread for a complete meal.