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Herb-Infused Summer Frittata Recipe: A Seasonal Delight

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Ingredients

Adjust Servings:
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

Nutritional information

599.4
Calories
460 g
Calories From Fat
51.2 g
Total Fat
15.4 g
Saturated Fat
471.6 mg
Cholesterol
484.9 mg
Sodium
13.2 g
Carbs
0.6 g
Dietary Fiber
1.8 g
Sugars
21.9 g
Protein
202g
Serving Size

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Herb-Infused Summer Frittata Recipe: A Seasonal Delight

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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