Menu
Colorful Frittata Colorful Frittata
Colorful Pepper Frittata Colorful Pepper Frittata
Egg White Frittata Egg White Frittata
Blue Cheese Spinach Frittata Blue Cheese Spinach Frittata
Garden Frittata Garden Frittata
Pasta Frittata Pasta Frittata
Good Morning Frittata Good Morning Frittata
Black Bean & White Cheddar Frittata Black Bean & White Cheddar Frittata
Christmas Morning Frittata Christmas Morning Frittata
Spinach Hash Brown Frittata Spinach Hash Brown Frittata
Veggie Frittata Veggie Frittata
Muffuletta Frittata Muffuletta Frittata
Very Veggie Frittata Very Veggie Frittata
Zucchini Tomato Frittata Zucchini Tomato Frittata
Full Garden Frittata Full Garden Frittata
Spinach Frittata Spinach Frittata
Spring Frittata Spring Frittata
Cheesy Vegetable Frittata Cheesy Vegetable Frittata
Potato Frittata Potato Frittata
Feta Frittata Feta Frittata

Colorful Brunch Frittata

8 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 50 min. + standing

Makes

12 servings

Updated: Sep. 13, 2023
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
Next Recipe

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

  1. 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.
  2. In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
  3. Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes.
  4. 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.

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

Nutrition Facts

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