Eggs and Spinach Scramble with Red Pepper Pesto

Eggs and Spinach Scramble with Red Pepper Pesto 

Eating eggs, in moderation, provides protein and vitamins B, D, and E, which may help improve your memory. Red peppers may also help improve your memory.

Level: Intermediate	Prep: 15 minutes	Yield: 4 servings
Total: 40-45 minutes	Inactive: 30-35 minutes*	*If you purchase roasted bell pepper and almonds, inactive time is reduced.

Ingredients

• 1 roasted red bell pepper (or use small jar)                                                            
• 1 clove of garlic 
• 1 ounce of roasted almonds (about 22 pieces)
• 2 tablespoons of grated Parmesan cheese
• 1/4 teaspoon of salt 
• 1/4 teaspoon of black pepper
• 2 tablespoons olive oil 
• 10 ounces baby spinach (about 16 pieces) 
• 8 large eggs (6 whole eggs and 2 egg whites) 
• 3 tablespoons water 
• dash of turmeric, crushed red pepper - optional

Directions

1. In a blender, place the roasted red pepper, garlic, almonds, Parmesan cheese, 1/8 teaspoon of the salt, and 1/8 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 heat, add spinach and sauté 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 the pan.)
5. Divide egg and spinach scramble on four plates Top with remaining salt and pepper and pesto. Sprinkle with turmeric and crushed red peppers for added brain healthy benefits. 
6. Enjoy! 

Cook's Note

To save time, the pesto can be made ahead and refrigerated for 24 hours. 

  This material is funded, in part, by Nevada’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity employer.