An original recipe from Ray Lampe, Dr. BBQ
Prepare the Egg to cook at 300° using the platesetter in the legs up position and adding the cooking grate on top. Add a big handful of apple wood chips to the charcoal for smoke flavor. Lay the trout on an oiled cooking grid and season lightly with salt and pepper. Place it in the Egg for 30 minutes or until the fish is golden brown and firm to the touch. Remove to a platter and let cool. This may be done up to a day ahead. Prepare the Egg to 350° using platesetter in the legs down position without the cooking grate. Peel the potatoes, cut them in half lengthwise, and then slice ½ thick. Flake the fish into chunky pieces and set aside. Place the cooking pan in the Egg. Heat for five minutes. Add the oil and let it get hot. Add the potatoes. Top with half the salt and half the pepper. Toss well and cook for ten minutes. Meanwhile beat the eggs and the half and half together in the bowl of a stand mixer on high for one minute. Set aside Toss again and flatten out the potatoes covering the bottom of the pan evenly. Spread the fish evenly over the potatoes. Spread the tomatoes evenly over the fish. Spread the scallions evenly over the tomatoes. Sprinkle with the remaining salt, pepper, parsley, and thyme. Pour the egg mixture over it all. Push the veggies down lightly to submerge. Cook 30 to 35 minutes until mostly set and golden brown on the bottom. Remove from the Egg. Place a large plate on top and flip the frittata onto it moving quickly. Slide the Frittata back on to the pan and return to the Egg to finish cooking the top. Cook for 5 minutes. Remove from the Egg and let rest for 5 minutes. Slide from the pan to a platter and garnish with additional chopped parsley.
Makes 8 servings