Salmon and Arugula Frittata with Pesto


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.

Eric Adjepong's salmon and arugula frittata with a side salad
Photo: Emily Kordovich
Active Time:
1 hr
Total Time:
1 hr
4 to 5 servings


For the spinach-basil pesto:

  • 1.66666 cups (packed) fresh stemmed basil leaves, coarsely chopped

  • ½ cup (packed) fresh stemmed spinach, coarsely chopped

  • ¼ cup grated Parmesan cheese

  • ¼ cup olive oil

  • 3 tablespoons fresh lemon juice

  • 1 ½ tablespoons pine nuts, toasted

  • 2 garlic cloves, coarsely chopped

  • Kosher salt, to taste

For the frittata:

  • 8 large eggs

  • ¼ cup whole milk

  • 2 tablespoons ghee, olive oil, or avocado oil

  • 1 medium shallot, sliced, rings separated

  • Leaves stripped from 1 large thyme sprig

  • ½ teaspoon red chile flakes

  • Large pinch each of kosher salt and 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


Make the pesto:

  1. 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:

  1. 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.

  2. 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.

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