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Italian Beef and Vegetable Frittata in cast iron skillet with tomatoes, onions and greens
Recipes

Italian Beef and Vegetable Frittata

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Conveniently transform your breakfast when you shred HORMEL® SQUARE TABLE™ Italian Seasoned Roast Beef Au Jus and Savory Sauce into this Italian Beef and Vegetable Frittata.

Prep Time

Cook Time

Meal Type

Cook Method

Ingredients

 
1 (15-ounce) package HORMEL® SQUARE TABLE™ Italian Seasoned Roast Beef Au Jus and Savory Sauce, shredded
1 tablespoon olive oil
4 small red-skinned new potatoes, cut up
1 cup thinly sliced yellow onion
1 small zucchini, sliced
Salt and pepper, to taste
6 large eggs
3 tablespoons chopped fresh basil, divided
½ cup shredded Italian cheese blend
½ cup chopped cherry tomatoes

Directions

  1. In medium skillet over medium-high heat, heat beef and jus, breaking up meat with spoon, 5 to 7 minutes or until beef is shredded and liquid is reduced by half.

  2. Heat oven to 350°F. In a 10-inch ovenproof skillet over medium-high heat, heat oil. Add potatoes. Cook 5 to 7 minutes or until lightly browned. Add onions and zucchini. Cook 3 to 4 minutes or until vegetables are tender. Stir in shredded beef with juices. Season to taste with salt and pepper.

  3. In medium bowl, whisk eggs. Stir in 2 tablespoons basil and cheese. Pour evenly over beef mixture. Bake 18 to 20 minutes or until eggs are set.

  4. Sprinkle frittata with tomato and remaining basil. Cut into wedges.