Frittatas can be made with nearly anything you have around or nearly nothing, as long as you have some eggs and a vegetable of some kind. Last night I saw the idea of adding stale bread to the egg mixture in Lidia’s Italy in America in her recipe for sausage, bread and pepper frittata. She also had a recipe for a frittata with onion, tomato and spoonfuls of ricotta on top. I took a bit of each from those two recipes for the bread, pepper and ricotta frittata I made last night. Her recipes call for 8 eggs but I made mine thinner, with just 6 eggs since I was only feeding two with some planned leftovers. You can see her recipe here.
You can serve these warm or at room temperature.
Bread, Pepper and Ricotta Frittata
- 2 tablespoons oil
- 1/4 cup chopped green onions
- 1 pepper cut in 1/2″ strips or a mix of peppers for more color
- 2 slices stale bread, cut in 1/2″ cubes
- 6 eggs
- 1/4 cup milk
- pinch of salt
- 6 spoonfuls of riccota
- 1/4 cup grated Parmesan
- Heat the oven to 375 F.
- Heat the oil in an ovenproof 10″ skillet and cook the scallions and peppers, salting them lightly. Cook about 8-10 minutes, stirring, until softened.
- While the vegetables are cooking, mix the eggs, milk and a pinch of salt together in a bowl. Add the bread cubes and soak them while the vegetables are cooking.
- Lower the heat and pour in the egg, milk and bread mixture. Let cook 2-3 minutes without stirring.
- Plop the spoofuls of ricotta around the top, then sprinkle the Parmesan cheese over it all.
- Put the frittata in the oven and cook until done, about 15 minutes.
- Take it out of the oven and let it rest a few minutes, then slide it out of the pan and cut into wedges.