NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Beef

1 Large Egg

1 Medium Bell Pepper

1 Medium Zucchini

1/2 Red Onion

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Black Pepper to taste

PREPARATION

• 1

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

• 2

  Dice the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with olive oil, garlic powder, thyme, rosemary, salt, and pepper.

• 3

  Spread the vegetables on a baking sheet and roast for about 15-20 minutes, until tender and slightly caramelized.

• 4

  While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up as it cooks.

• 5

  Season the beef with salt and pepper, and once mostly browned, create a small well in the center of the skillet.

• 6

  Crack the egg into the well and let it cook until the whites set, stirring gently around the edges if desired to mix slightly with the beef.

• 7

  Once the beef is fully cooked and the egg is done to your liking, fold in the roasted vegetables and combine all ingredients.

• 8

  Taste and adjust seasonings if needed, then serve warm.