chopped green onions (green tops only), divided
dried thyme leaves
grated Swiss cheese
chopped Fisher® Chef's Naturals Walnut Halves and Pieces
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.
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.
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.