Spanish Scramble Recipe Revuelto De Verduras

I gotta say, when i first mixed room-temp eggs with diced red and green peppers, onion, garlic and tomatoes, i never thought that this simple Spanish scramble would turn into such a flavor-packed meal that totally brightens up my morning.

I love how my Spanish scramble uses eggs, red and green bell peppers, onion, garlic and tomatoes to pack in protein and vitamins. I think the extra virgin olive oil gives a rich taste while salt, pepper and a sprinkle of parsley finish it off nicely for a healthy, flavorful dish.

Ingredients

• Eggs provide high quality protein and essential vitamins for healthy muscle building.
• Red bell peppers offer vibrant color, sweetness, high vitamin C, and antioxidants.
• Tomatoes add juiciness, tang, natural fiber, and a boost of vitamin A.
• Green bell peppers deliver crunch, extra nutrients, and a slightly earthy taste.
• Onions bring savory aroma, fiber, and prebiotic benefits for digestive health.
• Garlic gives a spicy zest while supporting immune health with natural compounds.
• Olive oil is heart healthy and enhances flavors without overpowering the dish.
• Fresh parsley adds a hint of freshness and mild earthiness as garnish.

Ingredient Quantities

• 6 eggs, at room temp
• 1 red bell pepper, diced into small pieces
• 1 green bell pepper, diced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, peeled and chopped (you can use about 150g of cherry tomatoes, halved)
• 2 tbsp extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, roughly chopped (optional for garnish)

How to Make this

1. Crack 6 eggs into a bowl, add salt and black pepper, and whisk them until they’re well mixed.

2. Heat 2 tbsp extra virgin olive oil in a pan over medium-high heat.

3. Toss the chopped onion and minced garlic in, and cook ’em until the onion is soft and slightly translucent.

4. Add the diced red and green bell peppers to the pan, and stir them in for about 3-4 minutes.

5. Mix in the peeled, chopped tomatoes (or the halved cherry tomatoes) and cook everything together for another 2 minutes.

6. Pour in the beaten eggs, letting them sit for just a few seconds before you start stirring gently.

7. Keep stirring until the eggs begin to scramble and just set, but don’t overcook them so they still stay a bit moist.

8. Taste and adjust with extra salt and pepper if needed.

9. If you want, sprinkle some roughly chopped fresh parsley on top for a little extra flavor.

10. Serve your Spanish scramble warm, and enjoy it with a slice of crusty bread if ya like.

Equipment Needed

1. Large mixing bowl for cracking and whisking the eggs
2. Whisk or fork for beating the eggs
3. Frying pan to cook all the ingredients
4. Spatula for stirring the scramble
5. Cutting board for chopping the onion, garlic, peppers, and tomatoes
6. Chef knife for all the chopping work
7. Measuring spoons to get the right amount of olive oil
8. Plate or serving dish to serve your Spanish scramble

FAQ

• Q: Can I use other vegetables instead of the ones listed?
  
  A: Sure, you can totally swap out the peppers or even add in some spinach or zucchini. It might change the flavor a bit, but that’s part of the fun of cooking.
• Q: Why do the eggs need to be at room temp?
  
  A: Eggs at room temp blend more evenly with the other ingredients. This helps create a smoother scramble and stops them from curdling when they hit a hot pan.
• Q: Is there a substitute for extra virgin olive oil?
  
  A: You can use another oil like canola or sunflower if you’re in a pinch, but honestly extra virgin olive oil adds a kick of flavor that really elevates the dish.
• Q: Can you make this dish ahead of time?
  
  A: Best to enjoy it fresh since the eggs can get a bit rubbery when reheated. If you need to prep ahead, you can chop the veggies and store them in the fridge.
• Q: How do I store leftovers if I have any?
  
  A: Put any leftover scramble in an airtight container in the fridge and eat it within a day. Just reheat gently in a pan to keep the texture intact.

Spanish Scramble Recipe Revuelto De Verduras Substitutions and Variations

• Extra virgin olive oil – if you dont have it, you can use canola oil or even sunflower oil, though it might taste a little different
• Red or green bell pepper – if you cant find one type, feel free to swap it out with another color bell pepper you have on hand
• Onion – if you dont have a medium onion try using a small red onion or a couple of shallots instead
• Tomatoes – if fresh tomatoes are not available, you can use canned tomatoes (drained) or a splash of tomato sauce
• Fresh parsley – if you lack parsley, try cilantro or basil for a different twist, it adds a bit of flavor

Pro Tips

1. Let your eggs sit out at room temp before crackin’ them into the bowl. Cold eggs can mess up the way they scramble, so it’s best if they’re not too chilly.

2. Watch your heat when fryin’ the onions, garlic, and peppers. If they get too hot or burn, all that sweet flavor is gone, so keep things on a steady medium-high.

3. When you add the tomatoes, make sure they’re peeled or use halved cherry tomatoes. This helps keep the texture nice and prevents excessive water, which might make the scramble too runny.

4. Once the eggs hit the pan, don’t overcook ’em. You wanna stop while they’re still a bit moist so the texture stays creamy, and everything tastes fresh.