Colorful Brunch Frittata
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
YIELD: 12 servings.
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
Ingredients
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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1/2 pound sliced fresh mushrooms
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1 medium sweet red pepper, diced
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1 medium sweet yellow pepper, diced
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1 small onion, chopped
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3 green onions, chopped
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3 tablespoons olive oil
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2 garlic cloves, minced
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3 plum tomatoes, seeded and chopped
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14 large eggs, lightly beaten
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2 cups half-and-half cream
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2 cups shredded Colby-Monterey Jack cheese
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3 tablespoons minced fresh parsley
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3 tablespoons minced fresh basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup shredded Parmesan cheese
Directions
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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.
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2.
In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
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3.
Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes.
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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.
Nutrition Facts
1 piece: 270 calories, 19g fat (10g saturated fat), 256mg cholesterol, 377mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 16g protein.
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