Ricotta Frittata

By Joan_Z

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 into 1/2" thick strips
• 1 each red and green bell peppers - cored, seeded & sliced
• 1/2 cup ripe cherry tomatoes - cut in half
• 1 Tbsp. unsalted butter
• 1/3 cup fresh ricotta cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees

In large bowl, beat eggs, heavy cream,, salt A& pepper. Add bread cubes. Let soak until softened, about 15 minutes.

Heat 2 Tablespoons olive oil in a 10" 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 mixtures into pan. Cook over medium without stirring.

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.

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.