I was searching around the interwebs for new ideas for asparagus and I stumbled across this gorgeous recipe from The New York Times and I was intrigued. Revuelto, what a beautiful word … I’ve never heard that before. What does it mean?
Google quickly helped me solve that conundrum. Revuelto means scrambled eggs. Ah! Of course! Geez, I do this kind of thing all the time and most of the time I don’t bother to blog it because hey, it’s just scrambled eggs. Everyone knows how to make scrambled eggs, right?
Well perhaps. But not everybody thinks to add things like asparagus and chorizo, peppers and onions and lovely toasted, torn bread for the top. A little cheese melted on top makes it so perfect. I really loved this Spanish take on the old breakfast standby. Scrambled eggs, if done right, can truly elevate the breakfast experience. I upped the veggie-to-egg ratio in my version because that’s how I roll. I really love my veggies … and they make meals so much healthier. You can add more eggs if you really want to.
And hey, I learned a new word! Revuelto. Here’s an amusing idea: try using Revuelto in a sentence today and see if anyone knows what you’re talking about. If not, hey, you have the opportunity for a fun conversation about scrambled eggs and/or fancy words and how do you feel about scrambled eggs anyway?
If you want this recipe to be gluten free, either skip the toasted bread or use gluten free bread.
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Spanish Asparagus Revuelto (Scrambled Eggs)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 - 3 servings 1x
Ingredients
- 2 oz. loose chorizo (spicy Spanish sausage)
- 1/4 of a sweet onion, chopped
- 1 – 2 cloves garlic
- 2 mini sweet peppers, cored and chopped
- 1/2 of a bunch of asparagus, chopped into 1 – 2 inch pieces
- 3 – 4 eggs, whisked
- Red Robin Seasoning (or salt) & freshly ground pepper, to taste
- 1 – 2 slices good bread, cut into cubes, tossed with garlicky olive oil & toasted
- 1 – 2 oz. shredded white cheddar or Dubliner cheese (optional)
Instructions
- In a medium frying pan over medium heat, cook the chorizo with the onion and garlic, chopping the chorizo with a spatula to break it into little bits. When the chorizo is nicely browned, add the mini peppers and saute a couple minutes more, then the asparagus.
- Cover and cook for a minute or two, then stir and cook until the asparagus is bright green and crisp tender. Add the eggs, let sit for a minute, then stir and cook just until the eggs are cooked but still moist. Remove from heat, tear the bread cubes over top and cheese over top. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at What’s for Dinner Sunday, Amaze Me Monday and Hearth & Soul Bloghop.
1 comment
Looks delicious! Thanks for sharing at the What’s for Dinner Party!