Colorful Brunch Frittata

• 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

1. Preheat oven to 350u0b0. 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 vegetable mixture.
3. Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes.
4. Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

fresh asparagus, mushrooms, sweet red pepper, sweet yellow pepper, onion, green onions, olive oil, garlic, tomatoes, eggs, cream, cheese, fresh parsley, fresh basil, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/colorful-brunch-frittata/ (may not work)