In this episode of Chefs At Home, ChefAdjepong makes a beautifully balanced Salmon Frittata with Arugula and Pesto:
We thoroughly enjoyed this brunch frittata!!.... but I did have to make a couple of small adjustments. I didn't have pine nuts so I subbed toasted cashews in the pesto and I didn't have/use the garnishes at the end. It was deelish and will be added to the brunch mix in the future.
The pesto makes about a half pint and ~ it doesn't say in the recipe ~ so I do not know how long it will keep in the fridge. Same as other pestos? Also, I would recommend turning the heat down to medium and cook a little longer in the future otherwise it burns too easily in a cast iron skillet and burnt chili flakes are unappetizing. I hope you enjoy it as much as we did!