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