Scrambled eggs with squid and mushrooms

60 min
Type of dish: Eggs, Vegetables, Shellfish
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Baby squid 0.625 kg
Onion 0.5 kg
Garlic, bulb 2.0 ud
Green pepper 0.2 kg
Squid ink 0.002 kg
Frozen mushrooms 0.25 kg
Eggs 12.0 ud
Loaf bread 0.3 ud
Parsley 3.0 g
Table salt 5.0 g
Olive oil 0.1 l

For the squid:

  • Clean the green pepper, peel the onion and the garlic and cut all vegetables into julienne strips.
  • Clean the squid and cook together with the vegetables.
  • Once cooked, separate the squid from the vegetables and dice.
  • Place the vegetables to one side to use for the sauce.

For the sauce:

  • Add the squid’s ink to the stewed vegetables.
  • Allow to cook for a few minutes, then blend and strain in order to get a fine sauce.
  • Season.

For the garrison:

  • Cut the green pepper and the onion into brunoise and fry to soften in olive oil.
  • Dice the mushrooms and set aside.
  • Remove the crust from the sliced bread, cut it into triangles and fry. Set aside on a tray with kitchen paper to soak up any excess fat.


  • Place the softened onion and green pepper in a pan.
  • Add the squid, the diced mushrooms and sauté.
  • Crack the eggs into a bowl and beat with the help of a whisk.
  • Add the eggs to the pan and stir with a spatula (it must be creamy). Season.
  • Place the scrambled eggs on the plate and a drop of black sauce next to it.
  • Decorate with a fried bread triangles and sprinkle with some chopped parsley.


  • It can be served with squid noodles sautéed in oil.
Nutritional information (1 portion)
Fiber 2.38 g
Saturates 7.41 g
Monounsaturated fatty acids 21.62 g
Polyunsaturated fatty acids 4.64 g
Cholesterol 745.58 mg
Calcium 264.4 mg
Iron 5.61 mg
Zinc 12.5 mg
Vitamin A 385.14 ug
Vitamin C 62.41 g
Folic acid 105.22 ug
Salt (Sodium) 997.68 mg
Sugars 1.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.