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Per serving
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- 1
Saute the vegetables
Preheat the oven to 350°F. Trim the asparagus and cut it into 1-inch pieces, slice the mushrooms, dice both bell peppers, and chop the onion and green onions. In a large skillet, saute all of it in the olive oil until tender — no rushing, let everything soften up. Mince the garlic, add it, and cook 1 minute longer. Seed and chop the tomatoes, stir them in, then set the skillet aside.
- 2
Whisk the custard
In a large bowl, lightly whisk the eggs with the half-and-half, shredded Colby-Monterey Jack, minced parsley, minced basil, salt and pepper. Don't overmix — too much air and the frittata puffs up dramatically in the oven, then deflates. Gentle is the move. Stir the egg mixture into the vegetables.
- 3
Bake
Pour everything into a greased 13x9-inch baking dish. Bake, uncovered, for 45 minutes. Now go pour the coffee and set the table — it needs nothing from you.
- 4
Finish with Parmesan and rest
Sprinkle the shredded Parmesan over the top and bake 5 minutes longer, until a knife inserted in the center comes out clean. Let it stand 10 minutes before cutting into squares — it slices so much cleaner after the rest.
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Garden Veggie Brunch Frittata
Created by: SundayBrunchClub
Ingredients
- 1 lb asparagus
- 1/2 lb mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 3 green onions
- 3 tbsp olive oil
- 2 garlic cloves
- 3 plum tomatoes
- 14 eggs
- 2 cup half-and-half
- 2 cup Colby-Monterey Jack cheese
- 3 tbsp fresh parsley
- 3 tbsp fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese
Instructions
- Saute the vegetablesPreheat the oven to 350°F. Trim the asparagus and cut it into 1-inch pieces, slice the mushrooms, dice both bell peppers, and chop the onion and green onions. In a large skillet, saute all of it in the olive oil until tender — no rushing, let everything soften up. Mince the garlic, add it, and cook 1 minute longer. Seed and chop the tomatoes, stir them in, then set the skillet aside.
- Whisk the custardIn a large bowl, lightly whisk the eggs with the half-and-half, shredded Colby-Monterey Jack, minced parsley, minced basil, salt and pepper. Don't overmix — too much air and the frittata puffs up dramatically in the oven, then deflates. Gentle is the move. Stir the egg mixture into the vegetables.
- BakePour everything into a greased 13x9-inch baking dish. Bake, uncovered, for 45 minutes. Now go pour the coffee and set the table — it needs nothing from you.
- Finish with Parmesan and restSprinkle the shredded Parmesan over the top and bake 5 minutes longer, until a knife inserted in the center comes out clean. Let it stand 10 minutes before cutting into squares — it slices so much cleaner after the rest.