skillet ricotta strata

0 Heat the oven to 425°F. Lightly coat a 10-inch oven-safe skillet with oil.
1 Grate the garlic into a large bowl. Whisk in the oil, red pepper flakes, half the parsley, and a pinch each of salt and pepper. Tear the bread into bite-sized pieces into the bowl; toss to coat. Transfer to the skillet and bake until dry and beginning to brown, 8 to 10 minutes.
2 Zest the lemon into now-empty bowl. Stir in the ricotta, thyme/rosemary, remaining parsley, 1/4 teaspoon salt, and several grinds black pepper. Taste and season with more salt as needed.
3 In a separate bowl, whisk the eggs, milk, Dijon, 3/4 teaspoon salt, several grinds black pepper and half the Parmesan. 
4 Remove the pan from the oven and dollop half the ricotta over the bread. Pour the egg mixture over top and dollop with remaining ricotta. Top with remaining Parmesan. Bake until the center is puffed and just set, 15 to 20 min. Broil for 2 minutes. Let sit 5 min. before serving. Garnish with more parsley!