Tomato, Pepper, Bread and Ricotta Frittata Recipe

Name: Tomato, Pepper, Bread and Ricotta Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large eggs; ½ cup heavy cream; 1 ½ cups bread, day old, 1 inch cubed, crusts removed; 3 tablespoons olive oil, divided, extra virgin; 1 onion, cut into 1/2 inch thick strips; 1 red bell pepper, cored, seeded and cut into 1/4 inch slices; 1 green bell pepper, cored, seeded and cut into 1/4 inch slices; ½ cup ripe cherry tomatoes, cut in half; 1 tablespoon butter; ½ cup fresh ricotta

Servings: persons

12 large eggs
½ cup heavy cream
1 ½ cups bread, day old, 1 inch cubed, crusts removed
3 tablespoons olive oil, divided, extra virgin
1 onion, cut into 1/2 inch thick strips
1 red bell pepper, cored, seeded and cut into 1/4 inch slices
1 green bell pepper, cored, seeded and cut into 1/4 inch slices
½ cup ripe cherry tomatoes, cut in half
1 tablespoon butter
½ cup fresh ricotta

1
Preheat over to 350F In large bowl beat eggs, heavy cream, and s&p to taste.
2
Add bread cubes:let soak until softened, about 15 minutes.
3
Heat 2T olive oil in 10 inch cast iron skillet over medium.
4
Add onion; cook until wilted, about 4 minutes.
5
Add peppers; cook stirring, until tender crisp, about 5 minutes.
6
Season with s&p.
7
Stir in tomatoes.
8
Add butter and remaining oil to skillet; heat until foaming.
9
Pour eggs and bread mixture into pay; cook over medium without stirring.
10
Meanwhile, add ricotta by tablespoonfuls, forming little pockets on top.
11
Continue cooking until bottom is lightly browned, about 5 minutes.
12
There should be a few bubbles around edges.
13
One bottom crust has formed, transfer skillet to preheated oven; cook until center is firm to touch, about 15-20 minutes.
14
To serve hot, let frittata stand at room temp about 15 minutes; to serve warm or at room temp, let stand a little longer.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 large eggs, ½ cup heavy cream, 1 ½ cups bread, day old, 1 inch cubed, crusts removed, 3 tablespoons olive oil, divided, extra virgin, and more.

Yes, Tomato, Pepper, Bread and Ricotta Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato, Pepper, Bread and Ricotta Frittata

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