Roast the peppers in the oven or on the BBQ. Romove the skin and cut in small pieces. Set aside.
In a bowl, add the bread crumbs, cheese, ricotta, garlic, mint and capers and mix well. Add salt and pepper as desired.
In a separate bowl beat the 5 eggs with the milk. Add the eggs to the mixture and mix very well. Add 2 Tbs of EV olive oil and continue mixing.
At last add the peppers and mix well.
Pre-heat the oven to 400F.
In a 9 1/2" cast iron skillet add 1/2 cup of EV olive oil and put on the stove. Once the oil is hot, add the mixture to the pan and quickly spread it evenly.
Immediately transfer the pan to the mid-level of your oven.
Let it cook for 35 minutes (or once the top colors to your liking) and you will have a perfect and crispy Frittata.