Dishing Up the Dirt

Salmon & Pesto Frittata

This is one of my favorite ways to use leftover salmon from a previous dinner. We are slowly making our way through our chest freezer which is still pretty darn full of frozen meat, fish, and veggies from last season.  I’m doing my best to make room for the summer season ahead so we are on a heavy “chest freezer only” diet for a while! However, that’s just what the doctor ordered because this little recipe is the result of using what we have and we feel nourished and good.

I love the simplicity and convenience of a frittata.  It’s basically a clean out the fridge kind of meal that still manages to feel intentional and elegant. If you don’t have leftover salmon you can simply cook up a small fillet just for this recipe. It’s worth it! I used a Tumbleweed Farm basil pesto that I made this past summer and froze but feel free to use any type of pesto you fancy. This would taste great with kale pesto (or any available winter green) in place of the basil. This is one of those “recipes” that is really more of a suggestion and you can play around with it as much as you want. It’s easy to adapt and use what you have on hand. I hope you all enjoy this simple frittata as much as we do

Salmon & Pesto Frittata

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 6

  • 2 Tablespoons cooking fat (bacon, ghee, oil, or butter)
  • 1 medium size onion, finely chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • hefty pinch of salt and pepper
  • 2 handfuls of spinach
  • 8 eggs, beaten
  • 1/4 cup milk
  • 1/4 cup prepared pesto
  • 6-8 ounces leftover cooked salmon, torn into small pieces
  • 4 ounces crumbled goat cheese
  • plain whole milk yogurt for serving


  1. Preheat the oven to 425. Warm the cooking fat in a 10-inch cast iron pan over medium-high heat. Add the onion, thyme, pepper flakes, salt and pepper and cook, stirring often until beginning to soften and become fragrant. About 5 minutes. Add the spinach and cook for 1 minute longer.
  2. Whisk together the eggs, milk and pesto. Pour the egg mixture over the veggies. Distribute the salmon and goat cheese evenly over the top and cook the frittata over medium-high, lifting the cooked eggs around the edges with a spatula to let the uncooked eggs flow underneath, 2-3 minutes.
  3. Transfer the skillet to the oven and bake until the center is set, about 10 minutes.
  4. Serve with plain yogurt and addition crushed red pepper flakes, salt and pepper.


*Use this recipe as a guide and adjust measurements and ingredients as necessary

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