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. 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.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 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.