January 9, 2017
Eggs and Spinach Scramble with Red Pepper Pesto
Trade 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)
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
- 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.
- In a medium bowl, gently whisk eggs, egg whites and water until combined.
- In a large non-stick fry pan, heat olive oil over medium-high heat, add spinach and saute for about one minute.
- Add egg mixture; gently cook with spinach until eggs are just set. Remove from heat. (Eggs will continue to cook while in pan)
- 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!