Recipes Dinner Seafood Main Course Fish Main Course Salmon and Arugula Frittata with Pesto 5.0 (2) 2 Reviews 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. By Eric Adjepong Eric Adjepong Ghanaian-American chef Eric Adjepong is a television personality and the author of "Sankofa: A Culinary Story of Resilience and Belonging" (2023). Adjepong was a finalist on Bravo's "Top Chef: Kentucky," competed on "Top Chef All-Stars L.A.," and hosts "Alex vs. America" featuring Chef Alex Guarnaschelli. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Emily Kordovich Active Time: 1 hr Total Time: 1 hr Yield: 4 to 5 servings Ingredients 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 Directions 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. Rate It Print