Breakfast · 20 min · spanish

Revuelto de Setas

If you like mixed wild mushrooms, you’ll love this Spanish breakfast — 20 minutes from craving to table. It is weeknight cooking that still hits your targets — 20 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Mixed wild mushrooms
• 8 Eggs
• 4 cloves Garlic
• 1/3 cup Fresh parsley
• 1/4 cup Olive oil
• 4 slices Grilled bread

Steps

1. Sear the mushrooms in batches in hot olive oil until deeply browned, about 8 minutes total — crowded mushrooms steam gray.
2. Add the sliced garlic for the last minute until golden at the edges.
3. Beat the eggs with salt and pour over the mushrooms over low heat.
4. Fold gently and continuously until the eggs form soft, glossy curds around the mushrooms — pull them while still slightly loose.
5. Shower with parsley and serve immediately over grilled bread rubbed with tomato.
6. The revuelto should tremble on the plate; overcooked scrambled eggs are a tragedy.
7. Spain’s favorite mushroom season ritual, equally at home at breakfast or as a tapa.

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