Revueltos, Spanish scrambled eggs – recipe — theguardian.com

Come lunchtime, my one-year-old likes nothing better than an egg. In fact, it's a wonder anything else gets a look in – with the other two at school and playschool, eggs triumph as a speedy and nutritious lunch the littlest and I can both enjoy. Knowing baby Dot's predilection for all things egg (scrambled, fried, poached or boiled) makes them the perfect vehicle to introduce other flavours to her infant palate, so we do them Spanish-style – revueltos (or, if you'd rather, eggs scrambled with other ingredients). This makes a welcome change from just egg, egg, egg. Try them with asparagus, mushrooms, tomatoes or prawns.

Read More