Colorful Brunch Frittata Recipe

5 2 2
Colorful Brunch Frittata Recipe
Colorful Brunch Frittata Recipe photo by Taste of Home
Publisher Photo

Colorful Brunch Frittata Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 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.
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 near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12-15 servings.
Originally published as Colorful Brunch Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p176

Nutritional Facts

1 piece: 219 calories, 16g fat (8g saturated fat), 230mg cholesterol, 294mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 12g protein.

  • 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
  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 near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12-15 servings.
Originally published as Colorful Brunch Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p176

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forColorful Brunch Frittata

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Nan Mock User ID: 611392 122822
Reviewed Jan. 18, 2014

"This was delicious! I made it for a breakfast party at my work and everyone loved it. It made my kitchen smell amazing! This recipe is a keeper and I know I will use it a lot!"

MY REVIEW
Mennocook User ID: 6396439 95328
Reviewed Dec. 25, 2011

"I made this recipe for my family's Christmas brunch and it was everyone's favorite! Be prepared to bake it longer and watch to make sure the top does not get too dark but I would definitely make this again. My husband said it is his new favorite egg casserole recipe!"

Loading Image