Monday, August 22, 2011

Fabulous Frittata

I have recently fallen in love with frittatas. They are scrambled eggs on a whole other level. They are quiches for dummies. They only take one pan. They are incredible. It all started with a spinach frittata, which I'll share with you next time I make it. But I found this recipe in the Parade section that comes with the Sunday paper and we were blown away. Plus, we could use fresh stuff from the garden. Fantastic!

Tomato, Pepper, Bread, and Ricotta Frittata
(Yes, that's really what they called it. Which I guess is a lot more straight-forward than something like Hearty Rustic Tuscan Frittata.)
12 large eggs
1/3 c. heavy cream
1 1/2 c. cubed (1-inch) day-old bread, crusts removed
3 Tbsp. extra virgin olive oil, divided
1 onion, cut into 1/2-inch thick strips
1 each red and green bell peppers, cut into 1/4-inch strips
1/2 c. ripe cherry tomatoes, cut in half
1 Tbsp. unsalted butter
1/3 c. fresh ricotta

1. Preheat oven to 350 degrees. In a large bowl, beat eggs, heavy cream, and salt and pepper to taste. Add bread cubes; let soak until softened, about 15 minutes.

2. Heat 2 Tbsp. olive oil in a 10-inch skillet over medium. Add onion; cook until wilted, about 4 minutes. Add peppers; cook, stirring, until tender-crisp, 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.

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. 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.

We felt very gourmet and cultured eating our Hearty Rustic Tuscan Frittata. In front of the tv.

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