Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

Savor the hearty flavors of lean ground beef and farm-fresh roasted vegetables, elevated with aromatic herbs and a hint of olive oil. This nutrient-packed skillet meal is perfectly balanced for any time of day, delivering satisfying protein and vibrant veggies in every bite.

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NUTRITION

412kcal
Protein
36.7g
Fat
23.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (90% lean)

2 Large Eggs

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Thyme & Oregano)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F to prepare the vegetables.

  • 2

    Chop the zucchini, red bell pepper, and yellow onion into bite-sized pieces. Mince the garlic.

  • 3

    Toss the chopped vegetables and garlic with olive oil, mixed fresh herbs, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground beef. Season with salt and pepper.

  • 6

    Cook the ground beef, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.

  • 7

    Once the beef is nearly done, create two small wells in the skillet and crack an egg into each well. Let the eggs cook until the whites set but the yolks remain runny, or cook to your desired doneness.

  • 8

    Stir in the roasted vegetables gently to combine everything.

  • 9

    Serve the skillet hot, enjoying the blend of savory beef, perfectly cooked eggs, and roasted vegetables.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

Savor the hearty flavors of lean ground beef and farm-fresh roasted vegetables, elevated with aromatic herbs and a hint of olive oil. This nutrient-packed skillet meal is perfectly balanced for any time of day, delivering satisfying protein and vibrant veggies in every bite.

NUTRITION

412kcal
Protein
36.7g
Fat
23.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (90% lean)

2 Large Eggs

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Thyme & Oregano)

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F to prepare the vegetables.

  • 2

    Chop the zucchini, red bell pepper, and yellow onion into bite-sized pieces. Mince the garlic.

  • 3

    Toss the chopped vegetables and garlic with olive oil, mixed fresh herbs, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground beef. Season with salt and pepper.

  • 6

    Cook the ground beef, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.

  • 7

    Once the beef is nearly done, create two small wells in the skillet and crack an egg into each well. Let the eggs cook until the whites set but the yolks remain runny, or cook to your desired doneness.

  • 8

    Stir in the roasted vegetables gently to combine everything.

  • 9

    Serve the skillet hot, enjoying the blend of savory beef, perfectly cooked eggs, and roasted vegetables.