Tomato, Pepper, Bread, and Ricotta Frittata

By ninebirch

Serves: 6 Per serving: 330 calories, 10g carbs, 16g protein, 25g fat, 450mg cholesterol, 220mg sodium, 1g fiber

Ingredients

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

Details

Servings 6
Cooking time 15mins

Preparation

Step 1

1. Preheat oven to 350°F. In a large bowl, beat eggs, heavy cream, and salt and pepper to taste. Add bread cubes; let soak until softened, about 15 minutes.

2. Heat 2 Tbsp olive oil in a 10-inch cast-iron skillet over medium. 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. Meanwhile, 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 edges.

4. Once bottom crust has formed, transfer skillet to preheated oven; cook until center is firm to touch, about 15–20 minutes.
To serve hot, let frittata stand at room temperature 15 minutes;
to serve warm or at room temperature, let stand a little longer.

Lidia's Tips:

“The beauty of a frittata is that it’s a chameleon. The ingredients can change with the seasons. Just toss in whatever’s fresh at that time.”
“For this kind of baked frittata, I prefer a cast-iron skillet or a heavy, kind of aged ovenproof vessel.”
“Always make sure that the pan is nice and oiled; otherwise, the frittata is going to stick.”