Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces1/2 pound sliced fresh mushrooms1 medium sweet red pepper, diced1 medium sweet yellow pepper, diced1 small onion, chopped3 green onions, chopped3 tablespoons olive oil2 garlic cloves, minced3 plum tomatoes, seeded and chopped14 large eggs, lightly beaten2 cups half-and-half cream2 cups shredded Colby-Monterey Jack cheese3 tablespoons minced fresh parsley3 tablespoons minced fresh basil1/2 teaspoon salt1/4 teaspoon pepper1/2 cup shredded Parmesan cheese
Preparation
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.
In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture.
Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes.
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.
