Easy and delcious scrambled eggs with mushrooms and ham recipe (Spanish: Receta revuelto de champiñones y jamon)
This scrambled eggs with mushrooms and ham recipe (Receta revuelto de champiñones y Jamon) will get you out of a lot of trouble when you don’t know what to put for dinner or when you’re not sure which starters to put in a celebratory meal.
To prepare this revuelto, you only need four ingredients; mushrooms, serrano ham, eggs, and garlic.
It is also a very healthy dish. If you want to make it even healthier, you can prepare it without the ham. The mushrooms are all water and a great source of protein.
If you like this recipe, make sure to check out my other revuelto recipes.
Scrambled Eggs with Mushrooms and Ham Recipe
Scrambled Eggs with Mushrooms and Ham
(Spanish: Revuelto de champiñones y jamón)
Ingredients
- 500 gr mushrooms
- 100 gr serrano ham
- 4 to 6 eggs
- 2 cloves of garlic
- Extra virgin olive oil
- Salt and pepper
Instructions
- Heat up extra virgin olive oil in a pan and add the chopped garlic cloves.
- Cut the serrano ham in small pieces and add it to the pan once the garlic starts to brown.
- Cook the ham for a few minutes while you cut the mushrooms into small pieces.
- Add the mushrooms and cook everything over medium heat for five to ten minutes.
- Add between four to six eggs. Be careful not to break the yolk. Let the egg white set before mixing everything.
- Break the yolks and mix everything. If you prefer creamy scrambled eggs, I recommend not letting it all set. If you prefer it drier, leave the pan a bit longer on the heat.
- Your home-made revuelto de champiñones y jamón is ready to be served!
Author: Tim Kroeger
Tim learned to appreciate the Spanish cuisine during his many travels to Spain. He now lives in Spain always in search of new easy, and delicious recipes. Tim likes to travel to Spain's different regions to learn more about Spanish Food from the locals and to try traditional dishes from all parts of Spain.
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