Tomato, Pepper, Bread and Ricotta Frittata
- 12 large eggs
- 1/3 cup heavy cream
- 1 1/3 cups cubed day-old bread, crusts removed
- 3 tbsp evoo
- 1 onion, but into 1/2" strips
- 1 each red and green bell peppers, cut into 1/4" slices
- 1/2 cup ripe cherry tomoatoes, cut in half
- 1 tbsp unsalted butter
- 1/3 cup fresh ricotta
Preheat over to 350F.
In a large bowl, beat eggs, heavy cream and salt and pepper to taste. Add bread cubes; let soak until softened, about 15 minutes.
Heat 2 tbsp 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 mixture into pan; cook over medium without stirring.
Meanwhile, add ricotta by tablespoonfuls, forming little pockets on top. Continue cooking until bottom is lightly borwned, 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.