Eggs and Spinach Scramble with Red Pepper PestoTrade in those sugar and fat laden breakfast foods for something more nutritious for your brain. The foods found in the Mediterranean diet- fish, green leafy vegetables, fruits, whole grains, olives and nuts- are best for maintaining brain health. Eating eggs, in moderation, also provides protein and vitamins B, D and E which may help improve your memory. Try this eggs-ellent brain healthy recipe, adapted from our Cleveland Clinic Health Essentials team, this weekend or maybe for a weeknight dinner?

Eggs and Spinach Scramble with Red Pepper Pesto (serves 4)



  • 1 roasted red bell pepper (broil then remove skin, core and seeds or use small jar of roasted peppers)
  • 1 clove garlic
  • 1 ounce roasted almonds (about 22 pieces)
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon kosher salt (divided)
  • ¼ teaspoon freshly ground black pepper (divided)

Egg Scramble:

  • 2 tablespoons of olive oil
  • 10 ounces baby spinach (about 16 cups)
  • 8 large eggs (use  6 whole eggs and 2 egg whites)
  • 3 tablespoons water
  • Dash of turmeric, crushed red peppers – optional


  1. The pesto can be made ahead and refrigerated for 24 hours. In a blender, place the roasted red pepper, garlic, almonds, Parmesan, ⅛ teaspoon of the salt, and ⅛ teaspoon of the black pepper. Blend until smooth.
  2. In a medium bowl, gently whisk eggs, egg whites and water until combined.
  3. In a large non-stick fry pan, heat olive oil over medium-high heat, add spinach and saute for about one minute.
  4. Add egg mixture; gently cook with spinach until eggs are just set. Remove from heat. (Eggs will continue to cook while in pan)
  5. Divide egg and spinach scramble on 4 plates. Top with remaining salt/pepper and pesto. Sprinkle with turmeric and crushed red peppers for added brain health benefits. Enjoy!