From "The Herbal Kitchen"
3 T. fine dry bread crumbs
1/2 cup whole or low fat milk
8 large eggs, separated
1/2 to 3/4 cu chopped mixture of soft-leaved herbs, such as basil, parsley, chives, dill, marjoram or tarragon
3/4 tsp. salt
1/4 tsp. pepper
3/4 cup shredded Gruyere
2 T. butter
Preheat oven to 400. Stir the bread crumbs into the milk in a large mixing bowl and let them soak until they become pasty, 10 to 15 minutes. Whisk in the egg yolks, herbs, salt and pepper. Stir in 1/2 cup of cheese.
Just before you're ready to cook the frittata, beat the egg whites with an electric mixer until they form very soft (not stiff) peaks. When you scoop them up on the spatula they should flop over instead of standing straight up. Scoop the whites into the yolk mixture and quickly fold them in.
Heat a 12 inch oven-proof skillet over medium heat. Add the butter when the pan is hot enough for it to sizzle but not brown and swirl until it melts. Pour the batter into the pan and sprinkle with the remaining cheese. Immediately put the skillet on the middle rack of the oven and bake for 15-17 minutes., or until the souffle is puffed and deeply browned. Serve it right away, spooned from the skillet, or at room temperature cut into wedges.