Frittata -Sunday Brunch Style

• 12 large eggs
• 1/2 c heavy cream
• 1 1/2 cups cubed day old bread crusts removed
• 3 T olive oil divided
• 1 onion cut into 1/2 inch strips
• 1 ea red and green bell pepper cut into 1/4 inch slices
• 1/2 c cherry tomatoes cut in half
• 1 T unsalted butter
• 1/2 cup fresh ricotta

1. 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. 2.Heat 2 T olive oil in cast iron skillet over medium heat. Add onion, cook until wilted about 4 minutes. Add peppers, cook stirring 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.
3. 3, Meanwhile add ricotta by tablespoonfull, forming little pockers on top. Continue cooking until bottom is lightly browned about 5 minutes. There should be a few bubbles around edges.
4. 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 longer.

eggs, heavy cream, olive oil, onion, bell pepper, cherry tomatoes, t, fresh ricotta

Taken from www.epicurious.com/recipes/member/views/frittata-sunday-brunch-style-50136054 (may not work)