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

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 13×9-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.