Spanish Mushroom Revuelto
1 ½ CUPS onions diced
4 CUPS white mushrooms sliced
¼ CUP water
½ TEASPOON turmeric
½ TEASPOON garlic powder
¼ TEASPOON freshly ground pepper, divided
1/8 TEASPOON fine sea salt
1 ½ CUPS egg whites from approximately 8 eggs
4 CUPS baby spinach leaves
Smoked paprika for garnish (optional)
- In a large 12-inch sauté pan over medium heat, combine onions, mushrooms, water, turmeric, garlic powder, 1/8 teaspoon of the pepper, and salt. Cook, stirring occasionally, until mushrooms are tender, onions are translucent, and all moisture has evaporated, about 7 to 10 minutes.
2. Add egg whites and remaining 1/8 teaspoon pepper. Cook, stirring frequently, until egg whites are opaque.
3. Just before the egg whites are fully cooked, fold in the spinach. Continue cooking until spinach is wilted and any excess liquid has evaporated. Taste for seasoning, adding additional salt if desired. Sprinkle with smoked paprika, if using. Serve immediately.