Scrambled eggs, to a British or American person - despite being prepared differently on opposite sides of the pond - are generally, only seen as a part of breakfast there. In Spain, they are a real delicacy.
Most often, these fancy scrambled eggs, called Revueltos in Spanish, are served as an entree in restaurants, but if I ate that, I wouldn’t have room for anything else. 
Two traditional versions of this dish use wild “triguero“, small green, asparagus (known as bruscandoli in Italy) with prawns; or with “Setas“, Oyster mushrooms.
Both - or a variation on the theme using ingredients you have to hand - are incredibly easy to throw in a pan to create a deceptively filling lunch or light supper for one.
As I often do, so I don’t know why I hadn’t thought to mention it before. Probably because I can’t come up with an accompanying image as appetizing as the one that LaTienda did to go with their recipe, which originally comes from the book, The Spanish Kitchen.
This pushes the scrambled egg envelope even further, by using lipstick-red Piquillo peppers and the utterly delicious cured, Serrano ham as the main ingredients.
Don’t worry, if you haven’t got any fire-roasted piquillo peppers or Hand-sliced Jamon From Spain, if you are in the US, you can order them both online through those links.
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Sponzurz
