MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The present was an egg laid by the past that had the future inside its shell."
-Zora Neale Hurston

The refrigerator light goes on...

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.

What Liquid Should I Add to Scrambled Eggs?

There are a lot of different liquids added to omelets and scrambled eggs. I like to add a little water, not because it saves on calories, but because I like how the water steams off as the eggs are cooking. The steam results in a lighter omelet and the water doesn't mask the taste of the eggs.


 

Spanish Scrambled Eggs with Mushrooms



Servings = 2 | Serving size =2 eggs scrambled with mushrooms

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe 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

1 Tbsp olive oil (divided)
1 clove garlic (minced)
1 small onion (finely diced)
12 ounces crimini mushrooms (coarsely chopped)
2 Tbsp flat leaf parsley (coarsely chopped)
2 Tbsp dry sherry
1/4 tsp salt (divided)
fresh ground black pepper (to taste)
4 large eggs
1/4 cup 2% milk
2 Tbsp fresh chives (chopped)

Spanish Scrambled Eggs with Mushrooms
Place 2 teaspoons olive oil in a large skillet over medium heat.

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.

Nutrition Facts

Serving size = 2 eggs scrambled with mushrooms

Servings = 2

.

Amount Per Serving

Calories 305 Calories from Fat 158
  % Daily Value
Total Fat 18g 28%
    Saturated Fat 4g 18%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 425mg 143%
Sodium 464mg 19%
Total Carbohydrates 15g 3%
    Dietary Fiber 2g 10%
    Sugars 8g  
Protein 19g  
Vitamin A 19% Vitamin C 19%
Calcium 20% Iron 17%
Vitamin K 72 mcg Potassium 1081 mg
Magnesium 42 mg