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Summer Frittata With Fresh Herbs

Summer Frittata With Fresh Herbs created by Mama Cee Jay

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@NcMysteryShopper
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@NcMysteryShopper
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"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."
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  1. Mama Cee Jay
    Summer Frittata With Fresh Herbs Created by Mama Cee Jay
    Reply
  2. Mama Cee Jay
    Summer Frittata With Fresh Herbs Created by Mama Cee Jay
    Reply
  3. Mama Cee Jay
    Summer Frittata With Fresh Herbs Created by Mama Cee Jay
    Reply
  4. Mama Cee Jay
    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.
    Reply
  5. NcMysteryShopper
    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.
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