Beef and Veggie Frittata

Elevate your brunch game and boost your protein intake with this beef and veggie frittata from Beef Loving Texans.

Elevate your brunch game and boost your protein intake with this beef and veggie frittata from Beef Loving Texans. Loaded with a variety of vegetables and succulent beef, this egg dish is not only delicious but an excellent way to start your day. Plus, it’s a great option to increase vegetable consumption without compromising taste.

Prep Time: 20 minutes | Cook TIme: 50 minutes | Serves 6

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

INSTRUCTIONS:

Heat oven to 350° F. While the oven preheats, combine potato wedges and water in a 10-inch nonstick ovenproof skillet and bring to a boil. Reduce the heat, cover and simmer 8 to 10 minutes or until potatoes are tender.
Remove potatoes from skillet and keep warm. Pour off any remaining water from skillet.
In same skillet, brown ground beef with onion over medium heat for 6 minutes, breaking beef up into 3/4-inch crumbles.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160º F. Color is not a reliable indicator of ground beef doneness.
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 in skillet. Sprinkle with cheese.
Bake in 350° F oven for about 18 to 20 minutes or until eggs are set.
Top frittata with chopped tomato and cut into 4 to 6 wedges to serve.

Recipe courtesy of Beef Loving Texans. For more beef recipes, visit beeflovingtexans.com.