Meat FULL Monday's - Beef Frittata

Hey folks! Time for another meat FULL Monday - yum! Now, don't think that I came up with this recipe, in fact, I decided to support the awesome Beef It's What's For Dinner website and use their Beef and Veggie Frittata recipe.

But, luckily, I cooked it and took step-by-step pictures for those of my friends who needs pictures to cook - you know who you are.

Alright, first things first, set your oven to 350 degrees. Then, grab yourself some red potatoes - oh you know 3 or 4 of those buggars - and peel 'em up.

Now that you've got them peeled.....slice 'em!

Oh yeah, you're doing it right. Chop, chop, chop.

Next, put a half of a cup of water in a pan and throw your potatoes in and pop a lid on it.
Note: remember if the vegetable is grown underground, keep in under a lid. If it was grown above ground, keep it free - no lid needed.
I saw that in a church cookbook one time, it was like a divine light that went off in my head! Thanks for the help Jesus!

Alright, once you've got your potatoes in a pot, chop up an onion.  One small yellow onion ought to do the trick.
Keep it together, I know you're excited to tears. I cry every time I chop onions too, it's an emotional experience. Or something like that....

While you're spending an emotional time with your onions, throw a pound of ground beef in a pan and get it browning. Once you've chopped your onion, toss it in the pan with the ground beef too.

Ground beef is one of my favorite meat products to cook - it is so easy to deal with!

Watch your potatoes, once they start boiling, let them boil for a few minutes, but don't leave them on the heat too long. If you leave them on the burner too long, the water will evaporate and the potatoes will burn to the bottom of the pan. Burned potatoes are a sure-fire way to get complaints. Believe me, I've been there a time or two. (Or more).

In the mean time, grab a zucchini and slice it up! Or as the professional call it: "julienne it". You can call it whatever you want, I'm not fancy.

Note: I only sliced one zucchini, but I think two would compliment the dish too.

Don't forget to keep your zucchini and potato peels to go feed the ducks at the park! They're depending on you.

Okay, once you've got everything cooked and chopped, toss it all in the pan with the ground beef. Beef, onions, potatoes, and zucchini  - they're a happy mating.

Add some salt and pepper to the party.

Once you've got the party in the pan going, leave it on low heat and find yourself some eggs and basil. Crack open 6 eggs and put them in a bowl with 2 tablespoons of basil, and add a little more salt and pepper.

Whisk, whisk, whisk it up!

Sorry I missed a few pictures here. Anyway, take your egg mixture and pour it over the beef mixture. Top with 2 cups of Italian cheese and put the whole pan in the oven for about 20 minutes.

Pull out the pan and top with chopped tomatoes.

Then, be sure to make it a balanced meal! I added caesar salad and fresh cut pineapple. Cutting pineapple is another blog for another day - I think it took me just as long to cut the pineapple as it did to cook the whole beef dish. If there's an expert pineapple cutter upper out there....comment below....I need help.

Well anyway, there's one of my new favorite meals! If you're a simple person, prepare yourself for all the flavors of this dish. For all you adventurists out there: this one is for you!

Happy Monday!

Ingredients:
1 pound ground beef
4 small red skinned new potatoes
1/2 cup water
1 small chopped yellow onion
1 (or 2) small zucchini, cut into 1/4-inch thick slices
2 teaspoons salt - divided
1 teaspoon pepper - divided
6 large eggs
2 tablespoons basil
2 cups Italian cheese blend
2 cups tomato (be generous here, it really compliments the dish

Directions:
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.
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 teaspoon salt and 1/2 teaspoon pepper; mix thoroughly.
Whisk eggs, basil and remaining 1 teaspoon salt and 1/2 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. Add tomato to the top.