Colorful brunch frittata

Elizabeth Clark Elzinga Bean

1 lb fresh asparagus, trimmed and cut into 1 in pieces

½ lb sliced fresh mushrooms

1 medium sweet red pepper, diced

1 medium sweet yellow pepper, diced

1 small onion chopped

3 green onions, chopped

3 TBSP olive oil

2 garlic cloves, minced

3 plum tomatoes, seeded in chopped

14 large eggs, lightly beaten

2 cups half and half cream

2 cups shredded Colby Monterey Jack cheese

3 tbsp mints fresh parsley

3 TBSP minced fresh basil

½ tsp salt

¼ tsp pepper

½ cup shredded parmesan cheese

1. Free oven to 350°. And a large scale, saute asparagus, mushrooms, peppers and onions and 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 13 x 9 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.

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