This simple, yet delicious, Pesto Salmon Frittata recipe are perfect for making ahead for a tasty picnic in the sun. Breaking up a whole frittata into individual parts slashes cooking time and allows the egg cakes to be easily packed up for a summer picnic. The arugula pesto adds fresh flavor, with chunks of salmon adding substance to the individual frittatas. They can also be served warm or at room temperature.
Skin deep
Fatty in a good way, salmon is a great source of omega-3 fatty acids, which appear to reduce sunlight-induced immune system suppression, enhancing the body’s ability to fend off skin cancer and infection. Preliminary research suggests that astaxanthin, an antioxidant pigment found in pinkish, omega-rich fish, like salmon, trout, and arctic char, can accumulate in the skin where it protects against the harmful effects of UV exposure, including the water loss that contributes to wrinkles. What’s more, research also shows that including more fish in the diet, as well as noshing on more fruits and vegetables, could help prevent acne development.
AdvertisementPesto, pronto
You’ll make more pesto than you’ll need to use in this recipe. You can use the extra as a lively addition to salad dressing, as a sandwich or burger spread, to dress up roasted potatoes, or stirred into a pot of cooked grains. To freeze leftovers, divide the pesto among mini muffin cups or ice-cube molds and freeze until solid. Store the pesto pucks in an airtight container in the freezer.
This recipe originally appeared on alive.com as “Pesto Salmon Frittata.”
- 3 cups arugula
- 1 cup fresh basil
- 1/4 cup hemp hearts
- 2 garlic cloves peeled and finely chopped
- 2 tsp lemon zest
- Juice of 1/2 lemon
- 1/3 cup grated Parmesan
- 1/4 cup extra-virgin olive oil
- 8 large organic eggs
- 1/3 cup sour cream
- 1 lb cooked salmon cut into 1 inch chunks
- 1/3 cup sliced roasted red pepper
- 1/4 cup sliced black olives optional
- Preheat oven to 375 F.
- 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.
- In large bowl, whisk together eggs and sour cream. Stir in 1/4 cup pesto, roasted red pepper, and black olives, if using.
- Divide egg mixture among 12 standard-sized silicon or greased metal muffin cups and bake until eggs are set, about 22 minutes. Let cool for 5 minutes before unmolding.
