Description
Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.
Ingredients
- 1 2/3 cups (packed) fresh stemmed basil leaves, coarsely chopped
- 1/2 cup (packed) fresh stemmed spinach, coarsely chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons pine nuts, toasted
- 2 garlic cloves, coarsely chopped
- kosher salt, to taste
- 8 large eggs
- 1/4 cup whole milk
- 2 tablespoons ghee, olive oil, or avocado oil
- 1 medium shallot, sliced, rings separated
- leaves stripped from 1 large thyme sprig
- 1/2 teaspoon red chile flakes
- large pinch each of kosher salt and black pepper
- 4 cups (4 ounces) loosely packed arugula
- 6 ounces cooked salmon, flaked
- 4 ounces fresh goat cheese, crumbled
- 3 slices smoked salmon (1 ounce)
- small dill sprigs, for garnish
Directions
- Mash or pulse basil, spinach, oil, cheese, lemon juice, pine nuts, and garlic using a mortar and pestle, food processor, or blender, until almost smooth. Season pesto to taste with salt.
- Preheat the oven to 425°F. Heat a 10-inch cast iron skillet over medium-high. Whisk together the eggs, milk, and 1/4 cup of spinach-basil pesto in a medium bowl. Melt ghee in skillet. Add shallot, thyme, red chile flakes, and a large pinch each of salt and pepper. Cook, stirring often, until shallots begin to soften and become fragrant, 2 to 3 minutes. Add arugula and cook until wilted, 1 to 2 minutes.
- Pour egg mixture over cooked vegetables. Cook, lifting edges to allow uncooked eggs to flow underneath, until eggs are partially set, 2 to 3 minutes. Evenly arrange cooked salmon and cheese on top of egg mixture. Transfer skillet to oven and bake until center is set, about 10 minutes. Allow to rest for 5 minutes before cutting. Top with the smoked salmon and garnish with dill.
