Eric got into the habit of watching CBS’s Sunday Morning TV program from its inception in 1979. HIs grandparents got the whole family started on it. Naturally, there are some weeks where he can’t watch it live, but that’s exactly what the DVR was made for! Sometime back near the beginning of the pandemic, there was a segment on the ability of the foods we eat to maximize cognitive health, prevent mental decline, and even combat illnesses such as depression. Included in the segment was an interview with Dr. Lisa Mosconi, a neuroscientist and nutritionist. She talked about her research and her book, Brain Food: The Surprising Science of Eating for Cognitive Power. The book highlights the connection between diet and brain function and shares approachable, actionable tips and recipes that put her findings into practice. Eric was impressed with the presentation and ordered, then read the book. And bought copies for the rest of the family so we could read it, too!
And it was enlightening. The nutrition information in the book is sound and the recipes are good ones. This is the first recipe from the book I made after reading it. Scrambled is my favorite way to eat eggs for breakfast and this recipe combined them with additional foods we like to eat. The flavors are wonderful together and make for an enjoyable Sunday brunch with the family. And it is good for you!
Sicilian Scrambled Eggs
Sicilian Scrambled Eggs (adapted from Brain Food: The Surprising Science of Eating for Cognitive Power by Lisa Mosconi via foodschmooze.org) Makes: 4 servings
Ingredients:
- 6 eggs
- 2 plum tomatoes, diced
- 1/4 cup kalamata olives, diced
- 1/4 cup milk
- 1/2 cup feta
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 cups baby spinach
- 1/2 cup fresh basil
- sea salt and black pepper
Instructions:
In a medium bowl, whisk together the eggs, tomatoes, olives, milk, and Feta.
Combine the eggs with the tomatoes, milk, olives, and feta.
In a large pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until lightly browned.
Cook the garlic.
Add the spinach and basil and cook for 1 minute more.
Add the spinach and basil to the pan.
The spinach will wilt down quickly.
Add the egg mixture to the pan and toss with a spatula for 2 to 3 minutes.
Add the egg mixture to the pan.
The eggs should be tender but not runny. Add the salt and pepper to taste.
Mix everything together and cook until the eggs are set.
Serve immediately.
So full of flavor!
Good and good for you! ~Linda
Sicilian Scrambled Eggs (adapted from Brain Food: The Surprising Science of Eating for Cognitive Power by Lisa Mosconi via foodschmooze.org) Makes: 4 servings
Ingredients:
- 6 eggs
- 2 plum tomatoes, diced
- 1/4 cup kalamata olives, diced
- 1/4 cup milk
- 1/2 cup feta
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 cups baby spinach
- 1/2 cup fresh basil
- sea salt and black pepper
Instructions:
In a medium bowl, whisk together the eggs, tomatoes, olives, milk, and Feta.
In a large pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until lightly browned. Add the spinach and basil and cook for 1 minute more.
Add the egg mixture to the pan and toss with a spatula for 2 to 3 minutes. The eggs should be tender but not runny. Add the salt and pepper to taste. Serve immediately.