Fillmore Frittata Recipe

Preheat the oven to 425°F (220°C). Toss the halved tomatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme or oregano. Spread cut-side up on a rimmed baking sheet and roast 15–20 minutes until slightly collapsed and caramelized. Remove and set aside to cool slightly.

Prepare hard-boiled eggs: place 2 whole eggs in simmering water for 9–10 minutes, cool in ice water, peel and separate yolks from whites. Finely chop the yolks and set aside. (If using already cooked yolks, chop and proceed.)

In a small bowl, whisk together the Dijon mustard and white wine vinegar. Slowly whisk in the 3 tablespoons extra-virgin olive oil to make a loose emulsified dressing. Stir in the chopped hard-boiled yolks, chopped capers, cornichons, minced shallot, chopped parsley and chives. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning. Cover and refrigerate until ready to serve.

Preheat oven to 375°F (190°C). Place a 10-inch ovenproof skillet (preferably cast-iron) on medium heat.

Par-cook the potatoes: heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in the skillet until shimmering. Add the diced potatoes in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden and mostly tender, about 10–12 minutes. Transfer potatoes to a plate.

In the same skillet add the chopped beef bacon. Cook over medium heat until browned and crisp on the edges, about 4–6 minutes. Remove some excess fat if the pan seems too greasy, leaving about 1 tablespoon in the pan for flavor.

Add the green onions (reserve a tablespoon of green tops for garnish) and sauté 1–2 minutes until softened. Return the potatoes to the skillet and scatter the flaked kippered salmon and roasted tomatoes evenly over the potato-bacon mixture. Warm 1–2 minutes to bring flavors together but avoid over-stirring the salmon.

In a bowl whisk the 8 eggs with 1 cup whole milk, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 tablespoon grated cheese (if using) until blended but slightly aerated. Pour the egg mixture evenly over the fillings in the skillet, gently shaking the pan so eggs settle into the spaces. Cook on the stovetop without stirring for 3–4 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake 12–15 minutes, or until the centre is just set (a knife inserted should come out mostly clean but still slightly moist). If you prefer a browned top, broil on high for 1–2 minutes—watch closely.

Remove the frittata from the oven and let rest 5 minutes. Run a spatula around the edge, then slide onto a serving plate or cut into wedges.

Toss the mixed lettuces with 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss lightly to coat.

To serve: place a mound of dressed mixed lettuces on each plate (or place alongside). Top the frittata wedges with generous spoonfuls of sauce gribiche. Garnish with reserved green onion tops and an extra sprinkle of chopped parsley or chives if desired. Serve warm.