Salmon Frittata with Arugula and Pesto | Schnucks

Salmon Frittata with Arugula and Pesto

Breakfast, Mother's Day, Seafood

Arugula adds a peppery flavor to this frittata that pairs well with the herby pesto and salmon. Adding salmon is a great way to boost... >

50M

6

Arugula adds a peppery flavor to this frittata that pairs well with the herby pesto and salmon. Adding salmon is a great way to boost the nutrition profile of this dish!

Ingredients

  • 1 cup packed fresh spinach
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup packed fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp. olive oil, divided
  • 1 tbsp. pine nuts
  • 2 tsp. lemon juice
  • 1 garlic clove, coarsely chopped
  • 8 large eggs
  • 1/4 cup skim milk
  • 1/2 cup red onion, diced
  • 1/4 tsp. crushed red pepper, if desired
  • 2 cups loosely packed arugula
  • 1 (8.2) oz. pkg. Gorton’s Simply Bake Salmon Filets, cooked and flaked
  • 4 oz. goat cheese, crumbled

Instructions

  1. In a food processor or blender, make pesto by combining spinach, basil, parsley, Parmesan, 2 tablespoons olive oil, pine nuts, lemon juice and garlic; pulse until almost smooth. Season with salt, if desired. In a medium bowl whisk together eggs, milk and 1/3 cup prepared pesto. Set aside.
  2. Preheat oven to 425 degrees. In a large skillet heat remaining 1 tablespoon oil over medium-high. Add onion and crushed red pepper (if using); sauté until onion begins to soften, 2–3 minutes. Add arugula and continue to cook until wilted, stirring occasionally, 1–2 more minutes.
  3. Pour in egg mixture and cook, stirring gently until eggs are partially set, 2–3 minutes. Add salmon and goat cheese; stir until combined.
  4. Transfer skillet to oven and bake until center is set, 15-20 minutes. Let rest 5 minutes. Cut into six equal portions and drizzle with remaining pesto, serve immediately.

Nutrition Facts

313 CALORIES Per Serving

FAT: 22G

SATURATED FAT: 8G

CHOLESTEROL: 274MG

SODIUM: 426MG

CARBOHYDRATES: 7G

FIBER: 1G

SUGAR: 3G

PROTEIN: 22G

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