Recette à la plancha d'un revuelto d'oeufs, asperges et champignons



  • 6 button mushrooms
  • 500 gr of wild asparagus
  • 2 handfuls of baby spinach
  • 6 eggs
  • Olive oil
  • Fleur de sel

Mushrooms, wild asparagus, and baby spinach Revuelto

  • Chop the mushrooms coarsely and sear them for 6 minutes on the Plancha with olive oil, stirring continuously.
  • Add the asparagus cut into 3 pieces and cook 6 minutes, stirring continuously.
  • Chop the baby spinach and sprinkle it over the mixture.
  • Cook 5 minutes.
  • Spread the mix in the circle and add the eggs in the centre, sprinkle with fleur de sel. Combine all.
  • For a "soft" rendering, a few strokes of the spatula to bind it.
  • For a "hard cooked" version, let it cook for a few more seconds.