Eggs are indisputably popular in Spain, with each Spaniard eating 237 eggs per year on average, according to the latest statistics. Here is a keto-friendly recipe that can be eaten for breakfast, lunch, dinner, or as a tapa. My wife, Meghan, and I like to give the eggs a final drizzle of extra virgin olive oil before tucking in.
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 14 ounces mixed mushrooms, preferably wild, such as chanterelles, morels, hen-of-the-woods, etc.
- Salt and freshly ground black pepper
- 8 large eggs, lightly beaten with a fork
- Chopped fresh chives or flat-leaf parsley, for garnish
Heat the 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 7 to 10 minutes, then reduce the heat to medium. Season to taste with salt and pepper and stir, turning the mushrooms until they are tender and lightly brown in parts.
Meanwhile, heat a large nonstick frying pan. Add the remaining 2 tablespoons of olive oil. Add the eggs and sprinkle with a little salt. Let the eggs set slightly at the bottom before gently turning and stirring them with a wooden spoon or spatula so that the liquid portion on top runs toward the bottom of the pan. Remove the pan from the heat when there are still some barely runny parts—the eggs will continue to cook.
To serve, spoon some scrambled eggs onto plates and top with the sizzling mushrooms. Sprinkle with the chives or parsley.
Serves 4 — Recipe adapted from The Food of Spain by Claudia Roden (HarperCollins, 2011)