Spanish Scrambled Eggs with Mushrooms
Servings
2Serving size
2 eggs scrambled with mushroomsThis recipe can easily be multiplied but does not make very good leftovers.
Serve with Healthy Caesar Salad or Zucchini Salad or Catalan Spinach or Sesame Broccoli Salad or Roasted Broccoli with Garlic
AND
Serve with or Classic Shredded Hash Browns or Shredded Sweet Potato Hash Browns
AND
Serve with Caesar Salad or Catalan Spinach or Roasted Broccoli with Garlic or Sesame Broccoli Salad
Ingredients
| 1 Tbsp. Olive oil (divided) |
| 1 clove Garlic, raw (minced) |
| 1 small White onions (finely diced) |
| 12 ounces Crimini mushrooms (coarsely chopped) |
| 2 Tbsp. Fresh parsley (coarsely chopped) |
| 2 Tbsp. Sherry |
| 1/4 tsp. Salt (divided) |
| 1 to taste Black pepper |
| 4 large Egg(s) |
| 1/4 cup 2% milk |
| 2 Tbsp Chives, raw (chopped) |
Instructions
Add the garlic and cook slowly for about 3 to 4 minutes. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the mushrooms. Increase the heat to medium high and cook for 15 minutes. Toss frequently.
After the mushrooms are cooked add the parsley, sherry, 1/8 teaspoon of the salt, and the pepper.
Cook for another 3 minutes on medium-high, stirring frequently, until the sherry has mostly evaporated.
Toss well and remove from the heat.
Place the remaining teaspoon olive oil in a large skillet over medium heat.
When the pan is hot, break the eggs into the pan.
Add the milk and whisk gently, using a spatula, folding the eggs together as they cook.
Add the remaining 1/8 teaspoon salt. Continue to fold the eggs together, but adjust the heat so that the eggs don't dry out.
When the eggs are halfway cooked, fold in the mushrooms.
When the eggs are cooked but still slightly soft, add the chives, fold them in, and serve.
Serve this recipe with one of these Breakfast side dishes.
Classic Shredded Hash Browns
After shredding the potatoes, place them in a strainer. Using the back of a rubber spatula, press the excess water out of the potatoes. Place the potatoes on a double thickness of paper towel and pat as dry as possible. Place the potatoes in a bowl and add the salt…
Shredded Sweet Potato Hash Browns
After shredding the potatoes, place them in a strainer. Use the back of a rubber spatula press the excess water out of the potatoes. Place the potatoes on a double thickness of paper towel and pat as dry as possible. Place the potatoes in a bowl and add the salt,…
AND
Serve this recipe with one of these starch side dishes.
Classic Shredded Hash Browns
After shredding the potatoes, place them in a strainer. Using the back of a rubber spatula, press the excess water out of the potatoes. Place the potatoes on a double thickness of paper towel and pat as dry as possible. Place the potatoes in a bowl and add the salt…
Shredded Sweet Potato Hash Browns
After shredding the potatoes, place them in a strainer. Use the back of a rubber spatula press the excess water out of the potatoes. Place the potatoes on a double thickness of paper towel and pat as dry as possible. Place the potatoes in a bowl and add the salt,…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Catalan Spinach
Place the olive oil in a large skillet over medium heat. Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned. Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.
Roasted Broccoli with Garlic
Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…
Sesame Broccoli Salad
Cut the broccoli into small flowerets about the size of an walnut. Trim the tough edges of the large stem from the broccoli to expose the tender center. Cut the center into cubes. Place the water in a pan fitted with a steamer basket. Put the cubed stems in the…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
There are lots of scrambled egg variations, but the ones that I love best are the Spanish versions. Generally speaking, the eggs are on the runny side, soft and silky, and filled with veggies. They are often served on lunch menus with a smaller portion as a main course. Amongst the versions I have had, the mushroom are my favorite.
Serve this as a dinner meal with a side salad.