Colorful Brunch Frittata
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 large eggs, lightly beaten
2 cups half-and-half cream
2 cups 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
- Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
- In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
- Pour into a greased 13×9-in. baking dish. Bake, uncovered, 45 minutes.
- Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
*Recipe from https://www.tasteofhome.com/recipes/colorful-brunch-frittata/?fbclid=IwAR1Xclf7zadMXC6GnEW7c6BOliaT-aWenit4AbPmbgiWnHjxuBaJVK3fsYY Check here for tips and reviews!