Bread, Pepper and Ricotta Frittata

Frittatas are an easy skillet meal, where the eggs start to cook on the stove and finish in the oven. You can use a variety of vegetables or sausage in them.


  • 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.