Red Pepper Frittata with Fresh Thyme

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Herrin Estate in Canton, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 eggs
 * 2 tablespoons milk
 * ¼ cup grated Parmesan cheese
 * ¾ teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 tablespoon unsalted butter
 * 1 tablespoon olive oil
 * ¼ onion finely chopped
 * 1 red bell pepper seeded and chopped fine
 * 1 tablespoon minced fresh thyme
 * 1 tablespoon extra-virgin olive oil

Directions

 * 1) In large bowl beat eggs, milk and cheese then stir in salt and pepper and set aside.
 * 2) In medium skillet over medium high heat melt butter with olive oil.
 * 3) Add onion and bell pepper and sauté until onion is translucent.
 * 4) Reduce heat to medium and cook until pepper is soft.
 * 5) Pour egg mixture over the vegetables.
 * 6) Reduce heat to low and cook until eggs are firm around the edges.
 * 7) Lift edges of the eggs with a spatula and tilt pan to let uncooked eggs run under cooked eggs.
 * 8) Cook until eggs are almost set on top about 5 minutes more.
 * 9) Invert a plate on top of the pan.
 * 10) Hold plate and pan firmly together with pot holders and invert.
 * 11) Slip the frittata cooked side up back into the pan.
 * 12) Cook 2 minutes more.
 * 13) Invert a serving plate over the pan and invert as before.
 * 14) Sprinkle with thyme.
 * 15) Serve hot or at room temperature.
 * 16) Cut into wedges and drizzle with the extra-virgin olive oil season with salt and pepper.
 * 17) Serve immediately.