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 a hearty skillet dish featuring lean ground beef accented by a colorful mix of roasted vegetables and a lightly scrambled egg for an extra protein boost. This medley is enhanced with fresh herbs and a drizzle of olive oil, creating a satisfying dish that's both flavorful and nourishing.

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NUTRITION

367kcal
Protein
31.9g
Fat
22.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

1 Large Egg

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup halved Cherry Tomatoes

1/2 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets with half of the olive oil and a pinch of salt, then roast in the oven for about 15 minutes until tender and lightly caramelized.

  • 3

    While the vegetables roast, heat the remaining olive oil in a skillet over medium heat. Add the lean ground beef, breaking it up as it cooks. Season with salt, pepper, and half of the mixed fresh herbs.

  • 4

    When the beef is nearly cooked through, push it to one side of the skillet and crack the egg into the cleared space. Lightly scramble the egg, then mix it with the beef once cooked.

  • 5

    Fold the roasted vegetables into the skillet with the beef and egg mixture. Stir in the remaining fresh herbs for added brightness.

  • 6

    Serve warm and enjoy your balanced, protein-packed skillet meal.

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 a hearty skillet dish featuring lean ground beef accented by a colorful mix of roasted vegetables and a lightly scrambled egg for an extra protein boost. This medley is enhanced with fresh herbs and a drizzle of olive oil, creating a satisfying dish that's both flavorful and nourishing.

NUTRITION

367kcal
Protein
31.9g
Fat
22.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

1 Large Egg

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup halved Cherry Tomatoes

1/2 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets with half of the olive oil and a pinch of salt, then roast in the oven for about 15 minutes until tender and lightly caramelized.

  • 3

    While the vegetables roast, heat the remaining olive oil in a skillet over medium heat. Add the lean ground beef, breaking it up as it cooks. Season with salt, pepper, and half of the mixed fresh herbs.

  • 4

    When the beef is nearly cooked through, push it to one side of the skillet and crack the egg into the cleared space. Lightly scramble the egg, then mix it with the beef once cooked.

  • 5

    Fold the roasted vegetables into the skillet with the beef and egg mixture. Stir in the remaining fresh herbs for added brightness.

  • 6

    Serve warm and enjoy your balanced, protein-packed skillet meal.