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Colorful Brunch Frittata

 Colorful Brunch Frittata
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
12-15 ServingsPrep: 15 min. Bake: 55 min. + standing

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

  • 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.

2 of 2

Colorful Brunch Frittata (continued)

Directions (continued)

  • Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45
  • minutes.
  • Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a
  • knife inserted near the center comes out clean. Let stand 10 minutes
  • before cutting. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 219 calories, 16 g fat (8 g saturated fat), 230 mg cholesterol, 294 mg sodium, 6 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.