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  • 4,065 Ratings
Anne Quatrano
Anne Quatrano
April 2003

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Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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