Frittata with Fresh Herbs

Directions

1. 1
   Preheat the oven to 350.
2. 2
   In a small saucepan, simmer the garlic in the olive oil over moderate heat until soft and golden, 7 minutes; discard the garlic.
3. 3
   In a pie plate, toss the diced bread with 1 tablespoon of garlic oil.
4. 4
   Bake for 6 minutes, or until crisp.
5. 5
   Leave the oven on.
6. 6
   In a medium bowl, whisk the eggs with the Parmesan, cream, chives and tarragon; season with salt and pepper.
7. 7
   Whisk in 1/4 cup of the garlic oil.
8. 8
   In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering.
9. 9
   Whisk the eggs again, then add to the skillet and cook without stirring for 1 minute, until just set around the edge.
10. 10
    Using a rubber spatula, lift the edge and tilt the pan so the uncooked egg seeps underneath.
11. 11
    Continue until the eggs are mostly set, 3 minutes.
12. 12
    Spoon the ricotta in small dollops over the frittata; season with salt and pepper.
13. 13
    Sprinkle with the croutons.
14. 14
    Bake for 4 minutes, until fluffy and set.
15. 15
    Slide onto a large plate, cut into wedges and serve.