LIDIA BASTIANICH'S TOMATO, PEPPER, BREAD & RICOTTA FRITTATA
INGREDIENTS
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12 large eggs
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1⁄3 cup heavy cream
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1 1⁄3 cups cubed (1-inch) day-old bread, crusts removed
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3 Tbsp extra-virgin olive oil, divided
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1 onion, cut into ½-inch-thick strips
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1 each red and green bell peppers, cored, seeded, and cut into ¼-inch slices
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½ cup ripe cherry tomatoes, cut in half
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1⁄3 cup fresh ricotta
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