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Veggie Frittata

Veggie Frittata

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!

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings


  • 8 large eggs
  • ¼ cup milk
  • ½ tsp. salt, divided
  • 2 dashes freshly ground black pepper
  • 1 Tbsp. unsalted butter
  • ½ cup sliced, quartered zucchini
  • 1 cup sliced mushrooms
  • ½ cup diced red bell pepper
  • 4 Tbsp. chopped green onions (green tops only), divided
  • ¼ tsp. dried thyme leaves
  • ½ cup grated Swiss cheese
  • ¼ 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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