Prep 30 mins
Cook 0 mins
I love my herb garden! This is a super quick dinner that is delicious! Serve with crusty bread and a side salad.....summer has never tasted so good! Adapted from chef Anne Quatrano of Atlanta's Bacchanalia.
- 4 garlic cloves, halved
- 118.29 ml extra virgin olive oil
- 3 slice white bread, cut into 1/2-inch dice
- 8 large eggs, beaten
- 118.29 ml freshly grated parmesan cheese
- 78.07 ml heavy cream
- 14.79 ml snipped chives
- 4.92 ml finely chopped tarragon
- salt & freshly ground black pepper
- 78.07 ml ricotta cheese
- Preheat the oven to 350°.
- Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
- Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
- In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil.
- Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes.
- Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
- Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.
Lovely flavors! Makes a wonderful brunch dish to share with friends. I would recommend longer baking time for ricotta to melt nicely over top. I suggest serving on bed of spring greens and sprinkle with coarse sea salt.