BEEF AND VEGGIE FRITTATA

Total prep/cook time:  45-50 minutes    

Servings:  4-6 wedges   

Source:  Idaho Beef Council www.idbeef.org

Ingredients:

• 1 lb. extra-lean ground beef                                      
• 4 small red-skinned new potatoes, cut into 6 wedges each            
• ½ cup water                                                      
• 1 cup thinly sliced onion                                 
• 1 small zucchini, cut lengthwise in half, then crosswise into ¼ -inch slices                                                       
• 1 tsp. salt, divided                                            
• ½ tsp. pepper, divided                                      
• 6 large eggs                                                                                     
• 2 TBSP chopped fresh basil                           
• 3 TBSP shredded Italian cheese blend           
• ½ cup chopped tomato                                    

                                                                                                                    Directions:

Heat oven to 350 F. Combine potatoes and water in a 10" nonstick oven proof skillet; bring to boil. Reduce heat; cover and simmer 8-10 minutes (until potatoes tender). Remove potatoes from skillet; keep warm. Pour off remaining water. Brown ground beef with onion in the same skillet over medium heat 6 minutes, breaking beef into crumbles. Add zucchini to skillet; cook 2-3 minutes or until beef no longer pink. Pour off drippings; return potatoes to skillet. Add 1/2 tsp. salt and 1/4 tsp. and mix thoroughly. Whisk eggs, basil, and remaining salt and pepper in a large bowl; pour egg mixture evenly over beef mixture; top with cheese. Bake at 350 degrees F 18-20 minutes or until eggs are set. Sprinkle frittata with tomato. Cut into 4-6 wedges.