Chef Teresa Gutiérrez’s vegetable scrambled eggs

There are many recipes for stir-fry. Sweet and salty, they are the first relatives of croquettes, but they are easier and faster to prepare. All delicious fried bites They fix your dinner, appetizer, or weekend appetizer.

Teresa Gutiérrez of Azafrán Restaurant (Villarobledo) makes them with vegetables. In your case, carrots, zucchini, broccoli, cauliflower and spinach. But the good thing about this recipe is that you can use whatever vegetables you like the most to give your scrambled eggs a more personal flavor. Onion, leek, eggplant, pepper, pumpkin, purple cabbage, spring onion, Brussels sprouts…

also a an ideal recipe to adapt to the different seasons of the year, using the seasonal dishes of each. In autumn, for example, you can also add chopped mushrooms.

The trick is that the dough (a mixture of flour, beer, yeast and salt) is always the same, and the vegetable sauce is different every time. You just have to cut them up and fry them in a pan with oil.

However, Teresa Gutiérrez adds an extra ingredient to her vegetable scrambled eggs that changes its taste. Are sesamewhich also have many beneficial properties for the body.

At Cocina Fácil, we are fans of scrambled eggs, and our favorite recipes, in addition to Teresa Gutiérrez’s vegetable scrambled eggs, are the classic cod, fried with pepper and cheese, shrimp, fried vegetables and rice with manchego cheese.

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