Veggie Frittata

  • Yield: 4 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 10 Mins.
  • 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! 


  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt, divided
  • 2 dashes freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup sliced, quartered zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup diced red bell pepper
  • 4 tablespoons chopped green onions (green tops only), divided - for food safety, gently rub produce under cold running water
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup grated Swiss cheese
  • 1/4 cup chopped Fisher® Chef's Naturals Walnut Halves and Pieces


  1. Preheat the broiler. In a large bowl, whisk together the eggs, milk, 1/4 tsp. of the salt, and a dash of pepper; set aside.
  2. Melt butter over medium-high heat in a large non-stick skillet. Add zucchini, mushrooms, bell pepper and 3 Tbsp. green onion. Cook, stirring, for about 5 minutes or until vegetables are cooked through. Sprinkle with thyme and the remaining 1/4 tsp. salt, and dash of pepper. Transfer the vegetables to a plate; set aside.
  3. Return the pan to the lit burner. Add eggs, cook as for an omelet, until the edges are set but the middle is still loose, 3 to 4 minutes. Top with reserved vegetable mixture. Sprinkle with cheese and nuts. Place under the broiler about one minute or until the cheese is bubbly and eggs are set; watch carefully to prevent burning. Slide frittata onto a serving platter and garnish with the remaining 1 Tbsp. chopped green onion to serve.

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