Print Recipe
Colorful Brunch Frittata
 
recipe image
Prep Time: 15 Minutes
Cook Time: 55 Minutes
Ready In: 70 Minutes
Servings: 12
A friend called and asked me for a special recipe that could be served at his daughter's wedding brunch. I created this recipe for the special day. – Kristin Arnett, Elkhorn, Wisconsin
Ingredients:
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 eggs, lightly beaten
2 cups half-and-half cream
2 cups (8 ounces) shredded colby-monterey jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded parmesan cheese
Directions:
1. In a large skillet, saute the asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
2. In a large bowl, whisk the eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes.
4. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-15 servings.
By RecipeOfHealth.com