1/4 Photos of Spanish Mushrooms and Eggs
Debbie R.'s Note:
Mark Bittman says in his book, "The Best Recipes in the World," that this is a Spanish tapas recipe. It looks like a good *meal* to me! That are pretty garlicky. If they're going on toast/crostini, that might be fine, but if you're just eating them as scrambled eggs, like I did, it was a bit much. If you eat them that way too, please titrate the garlic to your garlic-luvin' level. :o)
My Private Note
Units: US | Metric
- 1Remove stems from mushrooms and chop the caps. Throw away the stems or save for some other use, like a soup or stew.
- 2Put oil in large skillet, preferably nonstick. Turn heat to medium. Add garlic and shallots. Cook, stirring, until softened and fragrant, about 1-2 minutes. Stir in mushrooms and half the parlsey. Cover and cook until the mushrooms are soft, about 5-10 minutes.
- 3Meanwhile, beat eggs with the milk. When mushrooms are done, turn heat to low and stir in the egg mixture. Cook, stirring occasionally, just until the eggs are set. Season with salt and pepper.
- 4Spoon on top of crostini or toast. Garnish with remaining parsley.
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Nutritional Facts for Spanish Mushrooms and Eggs
Serving Size: 1 (115 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 217.9
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 3.0 g
- Cholesterol 1.0 mg
- Sodium 14.1 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 0.8 g
- Sugars 1.0 g
- Protein 2.9 g
The following items or measurements are not included:
Egg Beaters egg substitute