From talk shows to magazine articles to maybe even a mention from your doctor, turmeric has been transformed from an exotic, golden, Spice of Life in India, to a familiar ingredient found in kitchens throughout the US.
The popularity of turmeric in the US stems from continued medical research on its active ingredient – curcumin – which could have the potential to prevent and treat various ailments and diseases, including cancer.
While turmeric powder finds its way into more and more spice racks, that doesn’t necessarily translate into more turmeric in the diet. That’s because if you’re not eating at least a few meals of curry every week, you’re probably wondering how to use this yellow spice.
To receive the benefits of curcumin, it’s important to have a regular intake of turmeric. And that’s easier than you might think. Every time you whip up a cheesy dish, stir in a half a teaspoon of turmeric. In addition to providing curcumin, the spice enhances the color and flavor of the dish.
You can also try mixing in turmeric into scrambled eggs, egg salad, and those big, weekend morning omelettes, like this Spinach & Mushoom Omelette with turmeric and ancho chili pepper.
If you like your omelettes fluffy like I do in this recipe for Spinach & Mushroom Omelette, separate the eggs and whisk the egg whites thoroughly until light and airy. Then fold in the yolks, spices, milk, and cheese.
Serve the omelette with a slice of whole-grain toast, a side of orange or grapefruit wedges, and a cup of hot coffee or black tea.
Spinach & Mushroom Omelette
Ingredients
- 4 eggs – separated
- 3 tbsp milk almond milk works fine too
- 1/2 tsp of Season with Spice’s turmeric powder
- 1/2 tsp of Season with Spice’s ancho chili pepper
- 1/2 cup grated cheddar cheese
- Freshly ground black pepper
- Sunflower oil or unsalted butter
For the filling:
- 5-6 crimini mushrooms baby Bella mushrooms – sliced thinly
- A handful of baby spinach leaves
- 1 tsp balsamic vinegar
Instructions
- In a bowl, combine egg yolks, milk, turmeric, ancho chili pepper, cheese, and black pepper.
- In another bowl, whisk egg whites until light and fluffy. Then fold into the egg yolk mixture.
- Heat a non-stick frying pan over high heat. Add in a little bit of sunflower oil, and the mushrooms, and cook until the mushrooms are tender and the moisture has evaporated.
- Add in balsamic vinegar and spinach, and cook just until the leaves begin to wilt. Remove from pan and set aside.
- Wipe out the pan with a paper towel, and then reheat. Add in oil or butter, and then pour in the egg mixture. Cook over medium heat until the base is set and the top is almost cooked.
- Place the mushroom & spinach mixture on one side, fold the other side over to close, and cook slightly longer until done. Serve immediately.