Colorful Brunch Frittata

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

Instructions

1. In a large skillet, saute the 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 the eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes.
4. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Notes