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Recipe : Entry # 4620
Norma Jean Roberts
Recipe Title
Tomato, Pepper, Bread and Ricotta Frittata
Recipe Theme
Main Dishes
Tombigbee EC
12 large eggs
1/3 cup heavy cream
1 1/3 cups day-old bread, crusts removed, cubed 1-inch
3 tablespoons extra virgin olive oil, divided
1 onion, cut into 1/2-inch thick strips
1 red bell pepper, cored, seeded and sliced 1/4-inch thick
1 green bell pepper, cored, seeded and sliced 1/4-inch thick
1/2 cup ripe cherry tomatoes, cut in half
1 tablespoon unsalted butter
1/3 cup fresh ricotta
Salt and pepper, to taste
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. Heat 2 tablespoons olive oil in a 10-inch cast-iron skillet over medium heat. Add onion; cook until wilted, about 4 minutes. Add peppers, cook until crisp-tender, 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 heat without stirring. Meanwhile, add ricotta by tablespoonfuls, forming little pockets on top. Continue cooking until bottom is slightly browned, about 5 minutes. There should be a few bubbles around the edges. 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. 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.