Scrambled Eggs with Lion's Mane Mushrooms and Peppers

In many Spanish homes, "revuelto" (scrambled eggs) is a quick, nutritious, and tasty solution for any meal. This version with lion's mane mushrooms not only provides vegetable protein but also an incredible texture reminiscent of more elaborate dishes.

Ingredients:

- 200 g of lion's mane mushrooms

- 1/2 red pepper and 1/2 green pepper, cut into thin strips

- 1/2 sweet onion, chopped

- 3 large eggs (or 150g scrambled tofu for vegan option)

- Extra virgin olive oil

- Salt and black pepper

- Sweet or spicy paprika (optional, to give it the Iberian touch)

Instructions:

1. Sauté the vegetables: In a pan, heat a little oil and sauté the onion until translucent. Add the bell peppers and cook over medium heat until softened (about 6–8 minutes).

2. Add the mushrooms: Add the shredded lion's mane mushrooms. Cook for about 5 minutes, allowing them to brown slightly.

3. Add the eggs: Beat the eggs with salt and pepper. Add them to the pan and stir slowly until they set to your liking. If using tofu, add a pinch of turmeric and black salt to simulate the egg flavor.

4. Sprinkle with paprika if you want an extra smoky flavor.

Chef's Tips:

If you like a crunchy touch, leave some edges of the scrambled eggs without stirring too much.

Adding grated vegan cheese on top at the end can make it a more complete meal.