Tomato,Pepper,Bread Frittata

By Jecques

Ingredients

• 12 large eggs
• 1/3 cup heavy cream
• 1 1/2 cups cubed, day-old bread crusts removed
• 3 tbsp extra-virgin olive oil divided
• 1 onion cut in 1/2 inch strips
• 1 each red and green bell peppers cut in 1/4 inch slices
• 1/2 cup cherry tomatoes cut in half
• 1 tbsp unsalted butter
• 1/2 cup fresh ricotta

Preparation

Step 1

1. Pre-heat oven to 350 F. In large bowl, beat eggs, cream, and salt and pepper to taste. Add bread cubes, let soak until softened, about 15 minutes.

2. Heat 2 tbsp olive oil in 10 inch cast iron skillet. Add onion, cook until wilted, about 4 minutes. Add peppers, cook, stirring until crisp-tender, about 5 minutes. Season with salt and pepper. Stir in tomatoes. Add butter and remaining oil to skillet, heat until foaming. Pour egg and bread mixture into pan, cook over medium without stirring.

3. Add ricotta by tablespoonfuls, forming little pockets on top. Continue cooking until bottom is lightly browned, about 5 minutes.There should be a few bubbles around the edges.

4. Once bottom crust has formed, transfer skillet to preheated oven, cook until center is firm to touch, about 15-20 minutes.

(Can use any vegetables or cheese you have on hand.)