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BEEF AND VEGGIE FRITTATA

Add this excellent dish to any brunch and wow your family and friends. It's loaded with ground beef, red potatoes, zucchini, tomato and fresh basil.
Recipe and image courtesy of BeefItsWhatsForDinner.com. View original recipe here.
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Total Time 50 minutes
Servings: 6
Course: Breakfast
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 93% lean or leaner
  • 4 small red-skinned new potatoes each cut into 6 wedges
  • 1/2 cup water
  • 1 cup thinly sliced yellow onion
  • 1 small zucchini cut lengthwise in half, then crosswise into 1/4 inch thick slices
  • 1 tsp salt
  • 1/2 tsp pepper divided
  • 6 large eggs
  • 2 tbsp chopped fresh basil
  • 3 tbsp shredded Italian cheese blend
  • 1/2 cup chopped tomato

Method
 

  1. Heat oven to 350°F. Combine potatoes and water in 10-inch nonstick ovenproof skillet; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes are tender. Remove from skillet; keep warm. Pour off remaining water from skillet, if necessary.
  2. Brown ground beef with onion in same skillet over medium heat 6 minutes, breaking beef up into 3/4-inch crumbles. Add zucchini. Cook 2 to 3 minutes or until zucchini is just tender. Pour off drippings. Return potatoes to skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; mix thoroughly.
  3. Whisk eggs, basil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl. Pour evenly over beef mixture. Sprinkle with cheese. Bake in 350°F oven about 18 to 20 minutes or until eggs are set.
  4. Sprinkle frittata with tomato. Cut into 4 to 6 wedges.

Notes

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.