Colorful Brunch Frittata

Name: 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 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

"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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