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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A friend called and asked me for a special recipe that could be served at his daughter's wedding brunch. I created this recipe for the special day. â Kristin Arnett, Elkhorn, Wisconsin 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 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, saute the 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 the eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
3. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes.
4. 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. Yield: 12-15 servings.
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