Revuelto De Setas
A classic Spanish tapa featuring creamy scrambled eggs with savory sautéed mushrooms and garlic. This quick and simple dish makes a perfect light meal or appetizer.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 358 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcslarge egg
- 200 gcremini mushroom, wiped clean and sliced
- 2 tbspextra virgin olive oil
- 2 clovegarlic, minced
- 1 tbspflat-leaf parsley, finely chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 tbspheavy cream(optional)
Equipment
bowl · spatula · frying pan · cutting board · knife · whisk
The method
Step by step
- 1
In a medium bowl, crack the eggs. Add the salt, black pepper, and optional heavy cream, then whisk lightly until just combined and set aside.
About 2 min
- 2
Heat the olive oil in a medium non-stick skillet over medium-high heat.
About 1 min
- 3
Add the sliced mushrooms to the hot pan and cook, stirring occasionally, until they have released their liquid and are nicely browned, about 5-6 minutes.
About 6 min
Cook’s note: Avoid overcrowding the pan to ensure the mushrooms sauté rather than steam. Cook in batches if necessary.
- 4
Add the minced garlic to the pan and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
About 1 min
- 5
Reduce the heat to low, then pour the whisked egg mixture over the mushrooms.
- 6
Let the eggs cook undisturbed for about 20 seconds, then use a spatula to gently push them from the edges toward the center, creating soft, large curds. Continue until the eggs are mostly set but still look moist.
About 2 min
Cook’s note: For the creamiest texture, remove the pan from the heat while the eggs are slightly underdone; they will finish cooking in the residual heat.
- 7
Remove the skillet from the heat, stir in the fresh parsley, and serve immediately.
Per serving
Nutrition
- Calories
- 357.6kcal
- Protein
- 16.9g
- Carbs
- 7g
- Fat
- 30.5g
- Fibre
- 1.5g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a non-stick pan over low heat until just warmed through, being careful not to overcook the eggs.
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