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.