Scrambled Eggs with Mushrooms and Serrano Ham
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Ingredients
- 6 large eggs
- 250 g chestnut mushrooms, sliced
- 80 g serrano ham, thinly sliced
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 274 kcal
- Protein
- 20.8 g
- Carbohydrate
- 3.4 g
- of which sugars
- 1.5 g
- Fat
- 19.6 g
- of which saturates
- 5 g
- Fibre
- 0.5 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan and fry the mushrooms and garlic for 6-7 minutes until golden and any liquid has evaporated.
- 2
Tear in the serrano ham and cook for a minute.
- 3
Beat the eggs and season, then pour into the pan over a low heat.
- 4
Stir gently and continuously for 2-3 minutes until just set but still creamy.
- 5
Scatter with parsley and serve immediately with bread.
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