Spanish Mushrooms and Eggs Recipe

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Spanish Mushrooms and Eggs
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Ingredients:

Directions:

  1. Remove stems from mushrooms and chop the caps. Throw away the stems or save for some other use, like a soup or stew.
  2. Put oil in large skillet, preferably nonstick. Turn heat to medium. Add garlic and shallots. Cook, stirring, until softened and fragrant, about 1-2 minutes. Stir in mushrooms and half the parlsey. Cover and cook until the mushrooms are soft, about 5-10 minutes.
  3. Meanwhile, beat eggs with the milk. When mushrooms are done, turn heat to low and stir in the egg mixture. Cook, stirring occasionally, just until the eggs are set. Season with salt and pepper.
  4. Spoon on top of crostini or toast. Garnish with remaining parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.63 Kcal (1556 kJ)
Calories from fat 200.75 Kcal
% Daily Value*
Total Fat 22.31g 34%
Cholesterol 0.15mg 0%
Sodium 269.88mg 11%
Potassium 613.42mg 13%
Total Carbs 25.18g 8%
Sugars 10.42g 42%
Dietary Fiber 4.15g 17%
Protein 20.42g 41%
Vitamin C 20.8mg 35%
Iron 2.2mg 12%
Calcium 67.5mg 7%
Amount Per 100 g
Calories 104.71 Kcal (438 kJ)
Calories from fat 56.56 Kcal
% Daily Value*
Total Fat 6.28g 34%
Cholesterol 0.04mg 0%
Sodium 76.04mg 11%
Potassium 172.83mg 13%
Total Carbs 7.09g 8%
Sugars 2.94g 42%
Dietary Fiber 1.17g 17%
Protein 5.75g 41%
Vitamin C 5.9mg 35%
Iron 0.6mg 12%
Calcium 19mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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