Tomato, Pepper, Bread and Ricotta Frittata

• 12 large eggs
• 12 cup heavy cream
• 1 12 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
• 12 cup ripe cherry tomatoes, cut in half
• 1 tablespoon butter
• 12 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.

eggs, heavy cream, bread, olive oil, onion, red bell pepper, green bell pepper, tomatoes, butter, fresh ricotta

Taken from www.food.com/recipe/tomato-pepper-bread-and-ricotta-frittata-456688 (may not work)