Ricotta Frittata

Directions

1. Preheat oven to 350 degrees F.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 tablespoons olive oil in a 10 inch 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. Meanwhile, add ricotta by tablespoonfuls, forming little pockets on top. Continue cooking until bottom is lightly browned, about 5 minutes.
4. Once bottom crust has formed, transfer skillet to preheated oven; bake until center is firm to touch about 15-20 minutes. Let frittata stand at room temperature for 15 minutes before serving.