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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 recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 50 min. + standing
  • Makes
    12 servings

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

  • 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 13x9-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.
Nutrition Facts
1 piece: 270 calories, 19g fat (10g saturated fat), 256mg cholesterol, 377mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 16g protein.