My F&W
quick save (...)
Frittata with Fresh Herbs
© Tina Rupp

Frittata with Fresh Herbs

  • FAST
  1. 1 tablespoon snipped chives
  2. 4 garlic cloves, halved
  3. 1 teaspoon finely chopped tarragon
  4. 8 large eggs, beaten
  5. 1/2 cup freshly grated Parmesan cheese
  6. 1/3 cup ricotta cheese
  7. 3 slices of white bread, cut into 1/2-inch dice (3/4 cup)
  8. Salt and freshly ground pepper
  9. 1/3 cup heavy cream
  10. 1/2 cup extra-virgin olive oil
  1. Preheat the oven to 350°. In a small saucepan, simmer the garlic in the olive oil over moderate heat until soft and golden, 7 minutes; discard the garlic. In a pie plate, toss the diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
  2. In a medium bowl, whisk the eggs with the Parmesan, cream, chives and tarragon; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
  3. In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. Whisk the eggs again, then add to the skillet and cook without stirring for 1 minute, until just set around the edge. Using a rubber spatula, lift the edge and tilt the pan so the uncooked egg seeps 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.