![Eric Adjepong's salmon and arugula frittata with a side salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/PazFszd6sVARvYT9bGgABB4Em8Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/salmon-and-arugula-frittata-FT-RECIPE0821-50395f59262443ffa50ba778e13c9ecc.jpg)
Ingredients
For the spinach-basil pesto:
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1.66666 cups (packed) fresh stemmed basil leaves, coarsely chopped
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½ cup (packed) fresh stemmed spinach, coarsely chopped
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¼ cup grated Parmesan cheese
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¼ cup olive oil
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3 tablespoons fresh lemon juice
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1 ½ tablespoons pine nuts, toasted
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2 garlic cloves, coarsely chopped
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Kosher salt, to taste
For the frittata:
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8 large eggs
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¼ 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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½ teaspoon red chile flakes
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Large pinch each of kosher salt and 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
Directions
Make the pesto:
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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:
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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.
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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.