Recipes Frittata with Fresh Herbs 4.0 (4,061) Add your rating & review More Brunch Recipes By Anne Quatrano Anne Quatrano Anne Quantrano is an award-winning chef and restauranteur. She is the co-owner of Atlanta mainstays Bacchanalia, Floataway Cafe, Star Provisions, and W.H. Stiles Fish Camp. Anne co-authored Summerland: Recipes for Celebrating with Southern Hospitality (2013). She is recognized as one of the most influential women chefs in the country. Food & Wine's Editorial Guidelines Updated on December 18, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 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 Directions 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. 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. Rate it Print