Add this excellent dish to any brunch and wow your family and friends. Our beef and veggie frittata is loaded with Ground Beef, red potatoes, zucchini, tomato and fresh basil.
Beef and Veggie Frittata
Montana Ranch and Cattle Company
Add this excellent dish to any brunch and wow your family and friends. Our beef and veggie frittata recipe is loaded with Ground Beef, red potatoes, zucchini, tomato and fresh basil.
1 pound Ground Beef
- 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
Heat oven to 350F. 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. 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 350F oven about 18 to 20 minutes or until eggs are set.
Sprinkle frittata with tomato. Cut into 4 to 6 wedges.
Calories 355, Carbs 14 grams, Protein 37 grams, Fat 16 grams, Fiber 2.2 grams