BEEF AND VEGGIE FRITTATA

Beef and Veggie Frittata --
 
  • Total Recipe Time: 45 to 50 minutes
  • Makes 4 to 6 servings

INGREDIENTS

  1. 1 pound Ground Beef (93% lean or leaner)
  2. 4 small red-skinned new potatoes (about 6 ounces), cut into 6 wedges each
  3. 1/2 cup water
  4. 1 cup thinly sliced yellow onion
  5. 1 small zucchini, cut lengthwise in half, then crosswise into 1/4-inch thick slices
  6. 1 teaspoon salt, divided
  7. 1/2 teaspoon pepper, divided
  8. 6 large eggs
  9. 2 tablespoons chopped fresh basil
  10. 3 tablespoons shredded Italian cheese blend
  11. 1/2 cup chopped tomato

INSTRUCTIONS FOR BEEF AND VEGGIE FRITTATA

  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.
  • Test Kitchen Tips
  • 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.
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