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.
Cook Time: 50 Minutes
Servings: 6
Ingredients: 11
Ingredients
Preparation
-
Step 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.
-
Step 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.
Cooking 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.
-
Step 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.
-
Step 4
Sprinkle frittata with tomato. Cut into 4 to 6 wedges.
Nutrition Information
355 Calories
6g SAT FAT
37g PROTEIN
4.7 mg IRON
7.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 93% lean ground beef: 355 Calories; 144 Calories from fat; 16g Total Fat (6 g Saturated Fat; 6 g Monounsaturated Fat;) 357 mg Cholesterol; 806 mg Sodium; 14 g Total Carbohydrate; 2.2 g Dietary Fiber; 37 g Protein; 4.7 mg Iron; 9.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.9 mcg Vitamin B12; 7.3 mg Zinc; 41.6 mcg Selenium; 314.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
