I am always looking for an excuse to make an egg dish or a dish I can top with scallions. I honestly had never heard of revueltos (Spanish-style scrambled eggs) before this past week when I read an article about them in the New York Times. I immediately set out to create my own version in hopes to bring my husband out of his recent scrambled eggs with ketchup rut. This recipe is inspired by the Spanish Asparagus Revuelto dish by David Tanis found here: http://www.nytimes.com/recipes/1016240/spanish-asparagus-revuelto.html

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