Revuelto de Setas

🔥 Prep

• Clean and slice the 200 g mushrooms into ½‑cm pieces.
• Crack the 3 eggs into a bowl, add a pinch of salt and pepper, and whisk lightly.
• Peel and finely mince the 1 garlic clove.
• Measure out 1 tbsp olive oil and have it ready.
• Measure out 1 tsp fresh parsley, finely chopped, for garnish.

🔥 Cook

• 1. Heat the 1 tbsp olive oil in a non‑stick skillet over medium heat until shimmering.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant, taking care not to brown it.
• 3. Add the sliced mushrooms (200 g) and cook for 5–7 minutes, stirring occasionally, until they release their moisture and become golden.
• 4. Reduce the heat to low-medium and pour in the whisked eggs, letting them sit undisturbed for 10 seconds to start setting.
• 5. Gently stir the eggs with a silicone spatula, folding in the mushrooms, and continue to cook for 2–3 minutes until the eggs are just set but still soft and creamy.
• 6. Remove the skillet from the heat, stir in the chopped parsley (1 tsp) and adjust seasoning with salt and pepper if needed.

🔥 Serve

• Transfer the revuelto de setas to a warm plate or shallow bowl.
• Garnish with an extra sprinkle of fresh parsley and a drizzle of high‑quality olive oil if desired.
• Serve immediately with toasted slices of rustic bread or a crusty baguette.
• Pair with a simple green salad dressed with lemon vinaigrette for a light meal.