A quartet of fresh herbs--tarragon, chives, chervil, and rosemary--work in harmony to flavor this ricotta-topped frittata.
In ovenproof 8-inch nonstick skillet, heat the olive oil over medium heat. Add the whole garlic cloves; cook, stirring occasionally, for 15 minutes or until the garlic cloves are soft and browned. Be careful not to let the garlic burn or become too brown; if necessary, lower the heat. With a slotted spoon, remove the garlic cloves to a plate and reserve. Set aside the skillet with the garlic-flavored hot oil.
Heat oven to 350 degrees F.
Spread the bread cubes in a single layer on a baking sheet. Lightly coat the bread cubes with nonstick vegetable-oil cooking spray so they are evenly coated.
Bake the bread cubes in 350 degree F oven for 5 minutes or until nicely browned. Remove and set the bread cubes aside.
Increase the oven temperature to 450 degrees F.
In a large bowl, whisk together the eggs, heavy cream, grated Parmesan, salt and pepper until smooth and well blended.
In a small bowl, mix together the tarragon, chives, chervil and parsley. Whisk the herb mixture into the egg mixture.
Return the garlic to the oil in the skillet. Place the skillet over medium-high heat and heat the oil, 1 to 2 minutes. Add the egg mixture to the skillet; sprinkle the bread cubes evenly over the top of the eggs. Spoon rounded teaspoonfuls of ricotta cheese over the top of the bread cubes, spacing evenly. Cook the egg mixture for another 2 minutes.
Place the skillet in 450 degree F oven. Bake for 12 to 14 minutes or until the egg mixture is set in the center; be careful not to overcook. Gently slide the frittata onto a large platter. Cut into wedges and serve warm, at room temperature or slightly chilled.