Ingredients
-
4
-
1/2
-
3
-
8
-
1/2
-
1/3
-
1
-
1
-
-
1/3
-
-
-
-
-
Directions
Summer Frittata With Fresh Herbs, 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
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Steps
|
1
Done
|
Preheat the Oven to 350. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Spoon the Ricotta in Small Dollops Over the Frittata; Season With Salt and Pepper. Sprinkle With the Croutons. |
|
7
Done
|
Bake For 4 Minutes, Until Fluffy and Set. Slide Onto a Large Plate, Cut Into Wedges and Serve. |
