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
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 1/2 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. Sprinkle with cheese. Bake in 350°F oven about 18 to 20 minutes or until eggs are set.
Sprinkle frittata with tomato. Cut into 4 to 6 wedges.
Nutrition information per serving, using 93% lean ground beef (1/4 of recipe): 355 calories; 16 g fat (6 g saturated fat; 6 g monounsaturated fat); 357 mg cholesterol; 806 mg sodium; 14 g carbohydrate; 2.2 g fiber; 37 g protein; 9.4 mg niacin; 0.7 mg vitamin B6; 2.9 mcg vitamin B12; 4.7 mg iron; 41.6 mcg selenium; 7.3 mg zinc; 314.8 mg choline.