tomato, pepper, bread, & ricotta frittata

Ingredients

12 largeeggs
1/3 cupheavy cream (i used 1/2 & 1/2)
1 1/3 cupcubed (1 inch) day old bread, crusts removed
3 tbspextra virgin oilve oil, divided
1onion, cut into 1/2 inch thick slices
1 eachred & green bell peppers, cored seeded & cut into 1/4 inch slices (i used fresh green beans)
1/2 cupcherry tomatoes cut in 1/2
1 tbspunsalted butter (i used salted butter)
1/3 cupfresh ricotta

1

preheat oven to 350°, in a large bowl beat eggs, heavy cream & salt & pepper to taste. add bread crumbs, let soak until softened @ 15 min.
2

heat 2 tbsp olive oil in a 10 inch cast iron skillet, over med heat. add onion, cook until wilted @ 4 min. add peppers, cook stirring until crisp tender@ 5 min. season w/ salt & pepper, stir in tomatoes. add butter& remaining oil to skillet heat until foaming. pour egg& bread mixture into pan& coup
3

cook over med heat without stirring
4

meanwhile, add ricotta by tablespoonfuls, forming little pockets on top. continue cooking until bottom is lightly browned@ 5 min. there should be a few bubbles around the edges.
5

once bottom crust has formed, transfer skillet to preheated oven, cook until center is firm to the touch@ 15 - 20 min. to serve hot let stand @ 15 min at room temp
6

this recipe by lidia bastianich, per lidia, always make sure pan nice& oiled or frittata will stick. the ingredients can change with the seasons. just toss in whatever is fresh at the time