COOKING: Revuelto with Wild Mushrooms, Vegetables &Turkey Sausage

Revuelto is a Spanish dish that combines scrambled egg with, well, just about anything. 

I like making it at home because it's quick, tasty, full of nutrients and puts left overs to good use.

Today's recipe is a revuelto made with vegetables, wild mushrooms and lean turkey sausage.

But, you can pretty much add anything you want to this dish - keep it vegetarian or sprinkle in some grated cheese for extra flavour. Serves 2-3 people.


Ingredients:

3 Eggs
4 tbsp Milk or soy milk
3-4 Lean turkey sausages, cooked
1 handful steamed Broccoli 
1 handful steamed Cauliflower
1 Large carrot, chopped and steamed
2 Cloves garlic
1/2 Onion
Olive Oil
Salt
White Pepper
Nutmeg


Instructions:

1. If you do not have left over vegetables, sausages, meat, etc. then prep them beforehand. Chop the vegetables into bite size chunks and steam them until they are soft, but still retain a little crunch. Chop the garlic and onion fine. Fry the sausages in a pan, then cut them into small pieces. 

2. Make the scrambled egg first. Mix the eggs and the milk in a bowl with a pinch of salt and a pinch of white pepper, then whisk really vigorously (until your wrist hurts!) to create air bubbles and ensure the scrambled eggs will be fluffy. 

3. Pour a small glug of olive oil into a non-stick pan that's been warmed on mid-heat. Pour the egg mix in. Don't touch the egg until it begins to set at the bottom and the sides, then stir it gently with a wooden spatula, pushing the cooked egg toward the centre of the pan and letting the raw egg run to the edges. Wait for the raw egg to set again before repeating the process until the eggs are, basically, scrambled! The eggs are ready when they are soft, fluffy and still a little bit moist. When done, place them in a bowl and put to one side.

4. Using the same pan, pour in a glug of olive oil and throw in the finely chopped onion and garlic. Fry for a couple of minutes until they begin to appear see through.

5. Add half a glug of live oil and the mushrooms, fry for about 3-4 minutes until soft and cooked.

6. Add the steamed vegetables and the sausage, plus salt, white pepper and nut meg to taste. Stir fry for another 3-4 minutes.

7. Add the scrambled egg at the end. Don't over stir it, just fold it in very gently so that the egg stays in chunks, nice and flyffy. Then let it sit in the pan with the other ingredients for about 2 minutes, continuing to fold the mixture gently, letting the egg soak up flavour...

... and serve!