Salmon and Arugula Frittata with Pesto

Ingredients

• 1 2/3 cups (packed) fresh stemmed basil leaves, coarsely chopped
• .5 cup (packed) fresh stemmed spinach, coarsely chopped
• .25 cup grated Parmesan cheese
• .25 cup olive oil
• 3 tablespoons fresh lemon juice
• 1.5 tablespoons pine nuts, toasted
• 2 garlic cloves, coarsely chopped
• Kosher salt, to taste
• 8 large eggs
• .25 cup whole milk
• 2 tablespoons ghee, olive oil, or avocado oil
• 1 medium shallot, sliced, rings separated
• Leaves stripped from 1 large thyme sprig
• .5 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

Steps

1. 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.
2. 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.
3. 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.