Recipe description:
Want a beefy breakfast to wow your family and friends? You have to try this Ground U.S. Beef, red potatoes, zucchini, tomato and fresh basil loaded morning breakfast.
Ingredients:
½ kg or 1 pound U.S. Ground Beef (93% lean or leaner)
4 small red-skinned new potatoes (170 g or about 6 ounces), cut into 6 wedges each
½ cup water
1 cup thinly sliced yellow onion
1 small zucchini, cut lengthwise in half, then crosswise into ½ cm or ¼-inch thick slices
1 teaspoon salt, divided
½ teaspoon pepper, divided
6 large eggs
2 tablespoons chopped fresh basil
3 tablespoons shredded Italian cheese blend
½ cup chopped tomato
Preparation:
1. Heat oven to 177°C or 350°F. Combine potatoes and water in 25 cm or 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 2 cm or ¾-inch crumbles. Add zucchini. Cook 2 to 3 minutes or until zucchini is just tender. Pour off drippings. Return potatoes to skillet. Add ½ teaspoon salt and ¼ teaspoon pepper; mix thoroughly.
3. Whisk eggs, basil and remaining ½ teaspoon salt and ¼ teaspoon pepper in large bowl. Pour evenly over beef mixture. Sprinkle with cheese. Bake in 177°C or 350°F oven about 18 to 20 minutes or until eggs are set.
4. Sprinkle frittata with tomato. Cut into 4 to 6 wedges.