1

Preheat the broiler. Tear the bread by hand or pulse it in a food processor to make irregularly sized bread crumbs. Toast them in a dry skillet or in melted butter until golden and crisp.

2

Beat the eggs with a scant 1/2 teaspoon salt and a little pepper, then stir in the ricotta, Parmesan, most of the marjoram, the garlic, and half the bread crumbs. There’s no need to make the mixture utterly smooth.

3

Heat the butter until foamy in an 8- or 10-inch skillet, add the egg mixture and give it a stir, then lower the heat and cook until just a bit wet on top, about 6 minutes. Lightly brown the top under the broiler, then slide the frittata onto a plate. Sprinkle with the bread crumbs and garnish with an extra grating of Parmesan, the rest of the marjoram, and a little pepper.