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Beef and Veggie Frittata

Recipe

Nutritional Info

Cook's Notes

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Total recipe time: 45 to 50 minutes Makes 4 to 6 servings

Ingredients

1 pound ground beef (95% lean)
4 small red-skinned new potatoes (about 6 ounces), cut into 6 wedges each
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 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 large eggs
2 tablespoons chopped fresh basil
3 tablespoons shredded Italian cheese blend
1/2 cup chopped tomato

Instructions

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.
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 and beef is not pink. Pour off drippings. Return potatoes to skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; mix thoroughly.
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.
Sprinkle frittata with tomato. Cut into 4 to 6 wedges.

Nutritional Information Per Serving

Nutrition information per serving (1/4 of recipe): 349 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 397 mg cholesterol; 812 mg sodium; 14 g carbohydrate; 2.0 g fiber; 37 g protein; 7.1 mg niacin; 0.7 mg vitamin B₆; 3.2 mcg vitamin B₁₂; 4.7 mg iron; 42.2 mcg selenium; 7.2 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Nutrition information per serving (1/6 of recipe): 232 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 264 mg cholesterol; 541 mg sodium; 9 g carbohydrate; 1.3 g fiber; 25 g protein; 4.7 mg niacin; 0.5 mg vitamin B₆; 2.1 mcg vitamin B₁₂; 3.2 mg iron; 28.1 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of iron.

Cook's Notes

Frittata can be prepared using a 12-inch skillet. Decrease baking time to 7 to 9 minutes or until eggs are set. Frittata will be thinner.