Mushroom and Pepper Scramble
Sautéed mushrooms and piquillo peppers are finished with lightly beaten eggs for a succulent scramble.
Prepare all the ingredients before heating the pan: the final egg cooking stage is brief. Serve the scramble as soon as it is ready.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare
Clean and chop the mushrooms. Cut the piquillo peppers into strips, slice the garlic, and beat the eggs only until combined.
Ready to continue when: The mushrooms are chopped, the garlic is sliced, and the whites and yolks are combined without abundant foam.
5 min - 02
Sauté the vegetables
Heat 2 tablespoons of oil in a frying pan. Sauté the garlic for a few seconds, add the mushrooms and peppers, and cook, stirring occasionally.
Ready to continue when: The mushrooms have reduced, are tender, and are no longer releasing much liquid.
5 min - 03
Set and serve
Add the remaining 1 tablespoon of oil and pour in the beaten eggs. Cook over low-medium heat, stirring gently, and serve immediately.
Ready to continue when: The egg is set, distributed through the mushrooms and peppers, and retains a succulent texture.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Ficha producto | Findus Foodservices www.findusfoodservices.es/congelados/revuelto-verduras-setas
State: Published after documentary validation; no “Tested” label is shown.