Advertisement
Pesto Salmon Frittata
Serves 4
This simple, yet delicious, recipe is perfect to make ahead for a tasty picnic in the sun. The arugula pesto adds fresh flavour, with chunks of salmon adding substance to the frittata. It can also be served warm or at room temperature.
Advertisement
Ingredients
Pesto
- 3 cups (750 mL) arugula
- 1 cup (250 mL) fresh basil
- 1/4 cup (60 mL) hemp hearts
- 2 garlic cloves, peeled and finely chopped
- 2 tsp (10 mL) lemon zest
- Juice of 1/2 lemon
- 1/3 cup (80 mL) grated Parmesan
- 1/4 cup (60 mL) extra-virgin olive oil
Frittatas
- 8 large organic eggs
- 1/3 cup (80 mL) sour cream
- 1 lb (450 g) cooked salmon, cut into 1 inch (2.5 cm) chunks
- 1/3 cup (80 mL) sliced roasted red pepper
- 1/4 cup (60 mL) sliced black olives (optional)
Directions
01
Preheat oven to 375 F (190 C).
02
In food processor, pulse together arugula, basil, hemp hearts, garlic, lemon zest, and lemon juice until well combined and everything is pulverized. Add Parmesan and then, with machine running, drizzle oil through top feed tube. If needed, stop food processor to scrape down sides of bowl.
03
In large bowl, whisk together eggs and sour cream. Stir in 1/4 cup (60 mL) pesto, roasted red pepper, and black olives, if using.
04
Pour into greased glass pie dish and bake until eggs are set, about 40 minutes. Let cool for 5 minutes before cutting.
