Looking for a true breakfast of champions? This frittata is loaded with delicious flavor. An assortment of veggies and Fisher® Walnut Halves baked to perfection is a tasty way to welcome the morning!
Veggie Frittata
Walnut
Main Dish
Breakfast / Brunch
Gluten FreeVegetarian
prep
20
minscook
10
minsmake
4
servings8
eggs
1/4 cup
milk
1/2 teaspoon
table salt, divided
1/4 teaspoon
ground black pepper, divided
1 tablespoon
unsalted butter
1 cup
sliced mushrooms
1/2 cup
sliced quartered zucchini
1/2 cup
chopped red bell peppers
2
green onions, chopped, divided
1/4 teaspoon
dried thyme
1/2 cup
shredded Swiss cheese
1/4 cup
chopped Fisher® Walnut Halves & Pieces
Food Safety Instruction
DIRECTIONS
- Whisk eggs, milk, ¼ teaspoon salt and 1/8 teaspoon black pepper in large bowl until well blended.
- Melt butter in large ovenproof nonstick skillet on medium-high heat. Add mushrooms, zucchini, bell peppers and 3 tablespoons onions. Cook 5 minutes or until tender, stirring occasionally. Stir in thyme and remaining salt and pepper. Remove to clean bowl.
- Heat broiler to high. Add egg mixture to skillet on medium-high heat; stir gently. Cook 3-4 minutes or until almost set in center. Top with vegetables, cheese and Fisher® Walnuts.
- Transfer skillet to broiler. Broil 1 minute or until cheese is bubbly and eggs are set. Loosen frittata with spatula and slide onto serving plate. Garnish with remaining onions.
