Colorful Brunch Frittata
A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this brunch frittata recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin
Colorful Brunch Frittata Tips
What are some variations of this colorful brunch frittata recipe?
Feel free to use your favorite meat and vegetables in this recipe and substitute as you wish. We recommend adding some fresh spinach or cooked ground sausage, or even making it an egg white frittata. The possibilities are endless!How can you avoid the frittata puffing up in the oven?
Avoid overmixing the egg mixture, as that will incorporate too much air and cause the eggs to expand and puff up while baking.Can you use milk instead of cream in a frittata?
Yes, you can use any type of milk instead of cream. Just keep in mind that the texture may change, and you will be using less fat, so the frittata won’t be as rich. If you’re looking for a recipe that doesn’t have cream, try this vegetable frittata or one of our other frittata recipes.How do you store this colorful brunch frittata?
Store this frittata covered well in the refrigerator for up to three days, or wrapped well in the freezer for up to two months. If you loved this brunch frittata recipe, try some of our other best egg recipes!—Sarah Fisher, Taste of Home Culinary Assistant
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 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
Directions
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1Preheat 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.
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2In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
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3Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes.
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4Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
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