Scrambled Eggs with Piquillo Peppers and Spinach
A spinach, egg and piquillo pepper scramble for 4. Preparation: 5 minutes; cooking: 13 minutes.
Sauté the spinach with onion and garlic, then stir in the eggs over low heat. Add the piquillo peppers at the end so their pieces remain intact.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the ingredients
Wash and drain the spinach. Drain the piquillo peppers and cut them into pieces. Chop the onion and garlic, and lightly beat the eggs.
Ready to continue when: The vegetables are prepared, the peppers are drained, and the eggs are lightly beaten.
5 min - 02
Sauté the onion and garlic
Heat the olive oil in a pan. Add the onion and garlic and cook, stirring from time to time.
Ready to continue when: The onion is soft and the garlic is fragrant, but not browned too deeply.
7 min - 03
Sauté the spinach
Add the spinach to the pan and sauté, stirring, until it softens and reduces in volume.
Ready to continue when: The leaves have wilted and visibly reduced in volume.
2 min - 04
Cook the eggs
Lower the heat and add the beaten eggs. Stir continuously with a spatula until they set but remain juicy.
Ready to continue when: The eggs have formed soft curds and the scramble still looks juicy.
4 min - 05
Add the pepper and serve
Stir in the piquillo pepper pieces briefly to distribute them. Serve the scramble freshly made.
Ready to continue when: The pepper pieces are distributed through the scramble and the dish is served hot.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.