1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon turmeric (optional)
1 tablespoon olive oil
2 cloves fresh garlic, minced
1/2 cup chopped onions and/or mushrooms
1/2 cup chopped red bell pepper
1/2 cup grated cheddar or Monterey Jack cheese
Fresh spinach, to taste
Dried dulse, to taste
Tear or cut the dulse into small pieces and place in a dry pan over low to medium heat. Gently toast, shaking pan frequently. When dulse is aromatic and can be easily crumbled, remove pan from heat and set aside.
Preheat oven to 400 degrees. Crack the eggs into a bowl and add the dry mustard, garlic powder and turmeric, if using. Beat eggs with a fork until smooth, making sure spices are well-blended; set aside.
In an iron skillet, heat the olive oil over medium heat until shimmering and saute the garlic, onion and/or mushrooms and bell pepper until soft. Add the spinach and toasted dulse to pan.
Pour egg mixture over vegetables and cook over low heat for about 5 minutes or until eggs bubble slightly. Add the grated cheese to pan and bake in preheated oven for about 10 minutes or until set.
Makes 4 to 6 servings.