The Absolute Best Scrambled Eggs | Spanish Revuelto de Verduras Recipe

This Spanish Revuelto de Verduras is what amazing food is all about. We´re talking sauteed vegetables in olive oil and perfectly cooked scrambled eggs that are loaded with spices & herbs. Truly the kind of food that´s going to fill your body with so much goodness.

This dish is typically served as a tapas appetizer over slices of baguette, but you can totally serve it for breakfast or even dinner. Either way, serve this scramble next to a crunchy baguette and a mimosa for the best moment of your day.

To make this recipe I used cage-free organic eggs. But you can use whatever eggs you like. I also added small cubes of baguette, which gives the scramble a great texture. To make it gluten free, just use gluten free bread.

TIPS & TRICKS to Make this Recipe: Once the veggies are lightly browned and you add the whisked eggs, cook on a low-medium heat and mix continuously to create the scramble. It took me about 2 minutes to cook the eggs. But every pan heats differently. Either way, do not overcook the eggs, otherwise they will get a rubbery texture.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
SAFFRON I USED
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Revuelto de Verduras Recipe

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Spanish Scramble with Vegetables | Revuelto de Verduras

Course Breakfast, Main Course

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Author Albert Bevia @ Spain on a Fork

Ingredients

• 6 large cage-free organic eggs
• 2 tbsp water 30 ml
• 1/4 tsp saffron threads .17 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 2 tbsp extra virgin olive oil 35 ml
• 1 small onion
• 1 clove garlic
• 1 small zucchini
• 1 red bell pepper
• 2 slices baguette 1 inch / 2.50 cm thick each
• 2 tbsp finely grated Manchego cheese (aged 6 months) 15 grams
• handful finely chopped fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Crack the eggs into a large bowl, along with 2 tbsp luke warm water, 1/4 tsp saffron threads, 1 tsp dried oregano and 1/2 tsp sweet smoked Spanish paprika, season with sea salt & black pepper and whisk together until well mixed, set aside

2. Finely chop the red bell pepper, cut the zucchini into 1/4 inch (.635 cm) thick rounds, roughly chop the onion and cut the slices of baguette into small squares

3. Heat a large nonstick fry pan with a medium heat, add in a generous 2 tbsp extra virgin olive oil and 1 clove of garlic (peeled), mix the garlic with the olive oil, after 2 minutes and the garlic is lightly browned and has infused the olive oil, remove from the pan and discard

4. Using the same pan with the same heat, add in the red bell pepper, zucchini, onion and baguette, mix with the olive oil, after 6 to 8 minutes and the veggies are lightly browned and the squares of baguette golden fried, season with sea salt & black pepper, mix together, then lower to a low-medium heat, add in the whisked eggs, mix continuously to create the scramble, once the eggs are cooked through, about 2 to 3 minutes, remove the pan from the heat

5. Transfer the scramble into a large serving dish, top off with a kiss of finely grated Manchego cheese and a sprinkle of finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

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