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.

  • 50
    min
  • 6
    SERVINGS
  • 355
    Cal
  • 37 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 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

Cooking:

  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.

    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.
  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.

Nutrition Information

Butcher Counter

Beef and Veggie FrittataGround Beef Ingredient Cuts

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.

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