Frittata with Fresh Herbs

Ingredients

• 1 tablespoon snipped chives
• 4 garlic cloves
• halved
• 1 teaspoon finely chopped tarragon
• 8 large eggs
• beaten
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup ricotta cheese
• 3 slices of white bread
• cut into 1/2-inch dice (3/4 cup)
• Salt and freshly ground pepper
• 1/3 cup heavy cream
• 1/2 cup extra-virgin olive oil

Instructions

1. Preheat the oven to 350.
2. In a small saucepan, simmer the garlic in the olive oil over moderate heat until soft and golden, 7 minutes; discard the garlic.
3. In a pie plate, toss the diced bread with 1 tablespoon of garlic oil.
4. Bake for 6 minutes, or until crisp.
5. Leave the oven on.
6. In a medium bowl, whisk the eggs with the Parmesan, cream, chives and tarragon; season with salt and pepper.
7. Whisk in 1/4 cup of the garlic oil.
8. In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering.
9. Whisk the eggs again, then add to the skillet and cook without stirring for 1 minute, until just set around the edge.
10. Using a rubber spatula, lift the edge and tilt the pan so the uncooked egg seeps underneath.
11. Continue until the eggs are mostly set, 3 minutes.
12. Spoon the ricotta in small dollops over the frittata; season with salt and pepper.
13. Sprinkle with the croutons.
14. Bake for 4 minutes, until fluffy and set.
15. Slide onto a large plate, cut into wedges and serve.