We are introducing a new 10 part series on recipes to promote brain health brought to you by our Health Information Concierge. Below is the first recipe in the series. Are you needing help finding the right diet combination during or post-treatment? Ask the Chris Elliott Fund, we are here to help you in your process to plan a diet plan around foods that are healthy and good for the brain. Call or email today: 1-800-574-5703 or WeCare@EndBrainCancer.com.
Brain Food #1: Wild Alaskan Salmon – rich in Omega-3 fatty acids, salmon helps keep the brain humming along smoothly, boosts memory and helps us focus.
Below is a health recipe that incorporates this brain food and incorporates many other healthy ingredients.
Power Breakfast: French Omelette with Sweet Peppers, Smoked Salmon and Gruyère (serves: 2 to 4)
6 large eggs, 2 tablespoons cream, 2 tablespoons chopped fresh herbs (basil, thyme, dill, chervil, tarragon, savory in any combination), 1 teaspoon salt, Freshly ground pepper, 2 tablespoons butter, 1/4 cup sliced shallots, 1 cup sliced bell peppers (any combination of colors), 2 teaspoons olive oil, 1/4 cup Northwest smoked salmon, 1 teaspoon capers, 1/2 cup grated Gruyère cheese.
Preheat your oven to 375° F.
Separate the yolks and the whites of the egg, being careful to prevent any bit of the yolk from dropping into the whites. Add the cream, herbs, salt and pepper to the yolks and beat well.
Heat a sauté pan over medium high heat and melt the butter. Cook the shallots for 1 minute and add the bell peppers. Sauté for 1 or 2 minutes or until the bell peppers are tender but still colorful. Season with a pinch of salt and pepper and remove from the pan.
Beat the egg whites until soft peaks form. Stir 1/3 of the whites into the yolk mixture to lighten it. Then carefully fold the remaining whites into the mixture until well blended.
Heat the olive oil in an 8-inch omelette pan over medium heat. Pour the egg mixture into the pan and smooth the surface. Run a rubber spatula around the edges and lightly under the mixture as it begins to cook to prevent it from sticking to the sides. Let it cook about 1 to 2 minutes, until the sides begin to bubble lightly. Place the bell pepper mixture evenly over one half of the surface of the eggs. Top that with the salmon, capers and the Gruyére cheese.
Place the pan in the oven and cook until the eggs are slightly firm throughout and the cheese is melted, about 4 minutes.
Remove the pan from the oven and fold the omelette onto a serving platter.