Colorful Brunch Frittata

After attending the New Year’s Eve festivities at A.T. Walley’s, Emily and Michael slept in the guest room. New Year’s Day they joined Joan and I at breakfast. Joan made this frittata. She served it with a fresh fruit salad and pumpkin spiced muffins.

Prep: 15 min.    Bake: 55 min. + standing    Makes: 12-15 servings   

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 of 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:

1. In a large skillet, sauté the asparagus, mushrooms, peppers, and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
In a large bowl, whisk the eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir in vegetable mixture.
Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered at 350˚ for 45 minutes.
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.