Summer Frittata With Fresh Herbs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
4 garlic cloves, halved |
1/2 cup extra virgin olive oil |
3 slices white bread, cut into 1/2-inch dice |
8 large eggs, beaten |
1/2 cup freshly grated parmesan cheese |
1/3 cup heavy cream |
1 tablespoon snipped chives |
1 teaspoon finely chopped tarragon |
salt & freshly ground black pepper |
1/3 cup ricotta cheese |
Directions:
1. Preheat the oven to 350°.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
7. Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.
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