Spanish Garlic Scrambled Eggs Recipe

Receta de Revuelto al Ajillo

15 Minutes

4 Servings

Ingredients

2 tbsp extra virgin olive oil
4 cloves garlic
6 cage-free organic eggs
1/4 cup water
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper
2 tbsp grated Manchego cheese

Nutritional Facts

Calories 193
Calories From Fat 144
Total Fat 16 gr (25%)
Saturated Fat 5 gr (31%)
Trans Fat 0.03 gr
Polyunsaturated Fat 2 gr
Monounsaturated Fat 8 gr
Cholesterol 253 mg (84%)
Sodium 141 mg (6%)
Potassium 114 mg (3%)
Total Carbohydrates 2 gr (1%)
Fiber 0.1 gr (0%)
Sugars 0.3 gr (0%)
Protein 10 gr (20%)
Vitamin A 566 IU (11%)
Vitamin C 4 mg (5%)
Calcium 125 mg (13%)
Iron 1 mg (6%)

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

These scrambled eggs are a deliciously garlicky twist on a classic breakfast favorite. Fluffy and velvety, they cook up in just minutes, making them perfect for a quick morning meal or a simple dinner. Serve them alongside crusty bread or pair them with an ice-cold beer for an authentic Spanish experience. Either way, they’re guaranteed to be some of the best scrambled eggs you’ve ever tasted.

Steps

Crack the eggs into a bowl, whisk vigorously for 1 to 2 minutes, then add in the water, chopped parsley and season with sea salt & black pepper, continue to whisk vigorously for another 1 to 2 minutes. Heat a large nonstick fry pan with a low-medium heat, add in the olive oil and the cloves of garlic thinly sliced, mix continuously. After 3 to 4 minutes and the garlic is starting to lightly sizzle, add in the whisked eggs, let them sit there without mixing for 30 seconds to 1 minute, then start pushing the eggs from the outer edges towards the center, continue to do this until there are no more runny egg. Once there is virtually no runny egg left but the eggs are still not fully cooked, turn off the heat, continue to mix in the pan for another 30 seconds or until the eggs are just cooked through. Transfer into a serving dish, top off with the grated cheese and fresh parsley, serve at once, enjoy! Notes: It's important to cook your eggs in a low-medium heat. Anything higher and they will brown too quickly. Make sure to add the garlic into the pan while the oil is heating, not when the oil is hot. This will ensure the garlic evenly infuses into the olive oil.