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Tomato, Pepper, Bread and Ricotta Frittata

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“"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”
READY IN:
50mins
SERVES:
6
YIELD:
1 10 inch skillet
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  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. 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.

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