HERB & VEGGIE BRUNCH FRITTATA
A friend called and asked me for a special recipe that could be served at his daughter’s wedding brunch, so I created this recipe for the occasion. Loaded with bright veggies, it looks beautiful on a buffet.
—KRISTIN ARNETT ELKHORN, WI
PREP: 15 MIN. • BAKE: 55 MIN. + STANDING • MAKES: 12-15 SERVINGS
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
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.
2. In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into the vegetable mixture.
3. Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes.
4. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let frittata stand 10 minutes before cutting.