Tomato, Pepper, Bread and Ricotta Frittata

Name: Tomato, Pepper, Bread and Ricotta Frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 10 inch skillet, 6 serving(s)
Ingredients: 12 large eggs; 1/2 cup heavy cream; 1 1/2 cups bread, day old, 1 inch cubed, crusts removed; 3 tablespoons olive oil, divided, extra virgin; 1 onion, cut into 1/2 inch thick strips; 1 red bell pepper, cored, seeded and cut into 1/4 inch slices; 1 green bell pepper, cored, seeded and cut into 1/4 inch slices; 1/2 cup ripe cherry tomatoes, cut in half; 1 tablespoon butter; 1/2 cup fresh ricotta

Submitted by Pebbles

""The bread soaks up the egg and cream and gives the frittata a firm but tender texture, while the ricotta brings a certain sweetness to the dish." Posted in Parade Magazine, May 2011, submitted by Lidia Bastianich"

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Ready In:: 50mins
Ingredients:: 10
Yields:: 1 10 inch skillet
Serves:: 6

ingredients

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

directions

Preheat over to 350°F In large bowl beat eggs, heavy cream, and s&p to taste. Add bread cubes:let soak until softened, about 15 minutes.
Heat 2T olive oil in 10 inch cast iron skillet over medium. Add onion; cook until wilted, about 4 minutes. Add peppers; cook stirring, until tender crisp, about 5 minutes. Season with s&p. Stir in tomatoes. Add butter and remaining oil to skillet; heat until foaming. Pour eggs and bread mixture into pay; 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.
One 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 temp about 15 minutes; to serve warm or at room temp, let stand a little longer.