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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.


Credit: Emily Kordovich

Recipe Summary test

1 hr
1 hr
4 to 5 servings


For the spinach-basil pesto:
For the frittata:


Make the pesto:
  • 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.

Make the fritatta:
  • 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.