Preheat oven to 325 degrees F.
Heat olive oil in a 10-inch cast iron skillet.
Add potatoes, peppers, rabe, and saute. Combine eggs and cream, and cook for 2 minutes on a medium flame. Add olives, and place in an oven and bake for 15 to 20 minutes. Garnish with a dollop of ricotta and sprinkle with fresh marjoram.
Recipe courtesy of Alan Harding, Patois, Brooklyn, NY