Scrambled eggs with squid and mushrooms
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.
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 2.82 g
Saturates 8.15 g
Monounsaturated fatty acids 22.44 g
Polyunsaturated fatty acids 5.18 g
Cholesterol 904.0 mg
Calcium 318.08 mg
Iron 6.65 mg
Zinc 17.28 mg
Vitamin A 451.18 ug
Vitamin C 74.71 g
Folic acid 121.67 ug
Salt (Sodium) 1205.13 mg
Sugars 1.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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