YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a colorful and hearty skillet featuring lean ground beef gently browned with aromatic herbs and complemented by a medley of roasted vegetables and egg whites. This dish brings together the robust savory flavor of beef, the delicate lightness of egg whites, and the natural sweetness of roasted red bell pepper, zucchini, red onion, and cherry tomatoes for a satisfying, balanced meal.
INGREDIENTS
4 oz Lean Ground Beef (90-95% lean)
3 large Egg Whites
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Zucchini
1/4 cup sliced Red Onion
1/2 cup halved Cherry Tomatoes
2 tsp Olive Oil
Fresh Herbs & Garlic to taste
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with 1 tsp of olive oil and a pinch of salt, pepper, and your preferred fresh herbs. Roast in the preheated oven for about 15-20 minutes until tender and beginning to caramelize.
While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the remaining 1 tsp of olive oil and sauté minced garlic and fresh herbs for about 30 seconds to release their aroma.
Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until it is thoroughly browned and no longer pink, about 5-7 minutes. Season with salt, pepper, and additional herbs to taste.
Lower the heat and pour in the egg whites. Stir gently to scramble and incorporate with the beef until the egg whites are just set.
Once the vegetables are roasted, add them to the skillet with the beef and egg whites. Gently combine to meld the flavors.
Serve immediately and enjoy this protein-packed, nutrient-dense skillet meal.