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Vegetarian, European

Revuelto with mushrooms and green asparagus

Revuelto is a Spanish scrambled egg dish, here made with mushrooms and green asparagus, served on grilled bread. For 4 people, it takes 25 minutes, rated easy, at €2.40 per serving. The key is cooking the eggs just enough, taking them off the heat while still slightly runny so they stay creamy instead of turning into a dry omelet.

I'm suggesting a revuelto, those wonderfully creamy Spanish scrambled eggs, with mushrooms and green asparagus on grilled bread.

Revuelto with mushrooms and green asparagus
Total time
25 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring

Revuelto is the Spanish way of scrambling eggs without overcooking them, giving you a creamy, almost silky texture, far from the dry scrambled eggs you might be used to. Here mushrooms bring an earthy depth and green asparagus adds spring crunch, all piled onto a slice of grilled country bread that soaks up the cooking juices.

It's a quick, budget friendly weeknight dinner, perfect when asparagus is in season. It also works for a relaxed Sunday lunch, nothing fussy, just something good to share. Since the eggs need a little attention at the end, give yourself five calm minutes at the stove rather than rushing through it.

The ingredients

4 people

Dairy

  • eggs 8

Fruits and vegetables

  • button mushrooms 300 g
  • green asparagus 400 g
  • garlic 2 cloves
  • parsley 1 bunch

Bakery

  • country bread 8 slices

Pantry

  • olive oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Eggs, Gluten

The step by step recipe

  1. Snap off the tough ends of the asparagus, then cut into three centimeter pieces. Slice the mushrooms and garlic.

    Bend the asparagus between your fingers, it snaps naturally where it turns tender.

  2. Saute the asparagus in half the oil for a few minutes, then set aside. 5 min

    Keep them slightly crunchy, they'll finish cooking with the eggs.

  3. In the same pan, brown the mushrooms with the garlic and the rest of the oil, season with salt and pepper. 6 min

    Don't stir too much, they need to brown before releasing their water.

  4. Toast the bread, then beat the eggs with a pinch of salt. 3 min

    A little salt in the eggs before cooking makes them more tender.

  5. Lower the heat, add the asparagus back in, pour in the eggs and stir gently with a spatula until creamy. Serve on the bread with parsley. 3 min

    Stir slowly and continuously to get small silky curds rather than a dry omelet.

Our tips to get it right

  • Pick firm, dry mushrooms, they brown better and release less water as they cook.
  • Prep every ingredient before you turn on the heat, the last step moves fast and leaves no time to improvise.
  • Use a wide skillet rather than a saucepan, the eggs cook more evenly in a thin layer.

The variations

  • Swap the green asparagus for white asparagus or spinach depending on the season.
  • Add a bit of chopped serrano ham with the mushrooms for a richer version.
  • For a quicker version, skip cooking the asparagus separately and cook everything together in the same pan.

What to serve it with

  • A green salad with lemon dressing
  • A glass of fresh orange juice
  • Oven roasted cherry tomatoes

Storage

Revuelto is best eaten right away, the creamy eggs lose their texture as they cool. It keeps for one day in the fridge in a sealed container, reheat gently in a pan over low heat. Freezing isn't recommended, scrambled eggs turn grainy once thawed.

Questions about this dish

Can you make revuelto ahead of time?

No, it needs to be cooked at the last minute to keep the eggs creamy. You can chop the vegetables and mince the garlic a few hours ahead, though.

Can you use a different mushroom instead of button mushrooms?

Yes, oyster mushrooms or shiitake work very well and add more flavor. Just adjust the cooking time depending on their size.

How do you know the eggs are cooked enough?

The eggs should still look glossy and slightly runny when you take the pan off the heat. Residual heat finishes the cooking in a few seconds on the plate.

Can you make this dish without bread?

Yes, revuelto can also be served on its own in a bowl, without grilled bread. That's a good option if you want to skip the gluten in this recipe.

How long does it take to make a revuelto with mushrooms and green asparagus?

Count 25 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a revuelto with mushrooms and green asparagus?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a revuelto with mushrooms and green asparagus cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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