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1 2/3 cups (packed) fresh stemmed basil leaves, coarsely chopped
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1/2 cup (packed) fresh stemmed spinach, coarsely chopped
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1/4 cup grated Parmesan cheese
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1/4 cup olive oil
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3 tablespoons fresh lemon juice
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1 1/2 tablespoons pine nuts, toasted
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2 garlic cloves, coarsely chopped
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Kosher salt, to taste
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8 large eggs
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1/4 cup whole milk
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2 tablespoons ghee, olive oil, or avocado oil
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1 medium shallot, sliced, rings separated
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Leaves stripped from 1 large thyme sprig
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1/2 teaspoon red chile flakes
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Large pinch each of kosher salt and black pepper
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4 cups (4 ounces) loosely packed arugula
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6 ounces cooked salmon, flaked
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4 ounces fresh goat cheese, crumbled
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3 slices smoked salmon (1 ounce)
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Small dill sprigs, for garnish
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.
Nutrition Information
199
Calories
41g
Carbohydrates
24g
Protein
466mg
Potassium
5g
Fiber
6g
Sugar
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