Ingredients for Spanish Mushrooms And Eggs
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How to Make Spanish Mushrooms And Eggs
- Remove stems from 1 pound of mushrooms and chop the caps into ½-inch pieces.
- Discard stems or save for another use (soup, stew).
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add 2 cloves minced garlic and ½ cup chopped shallots.
- Cook, stirring frequently, until softened and fragrant (about 1-2 minutes).
- Stir in the chopped mushrooms and ½ cup chopped fresh parsley.
- Cover and cook until mushrooms are tender (5-10 minutes).
- In a separate bowl, whisk together 6 large eggs and 2 tablespoons milk.
- Once mushrooms are cooked, reduce heat to low. Pour in the egg mixture.
- Cook, stirring gently, until eggs are set but still slightly moist (3-5 minutes).
- Season generously with salt and freshly ground black pepper to taste.
- Spoon the mushroom and egg mixture onto toasted baguette slices or crostini.
- Garnish with the remaining parsley.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
15g
Carbs
2g
