Colorful Brunch Frittata Recipe
"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..."
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
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