YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a hearty and wholesome skillet featuring lean ground beef and a medley of roasted vegetables, gently enriched with a lightly scrambled egg and fresh herbs. This dish brings together a delightful mix of savory flavors and aromatic spices, perfect for a balanced dinner that satisfies both taste and nutritional goals.
INGREDIENTS
5 oz Lean Ground Beef (90% lean)
1 Large Egg
1 medium Zucchini
1 medium Red Bell Pepper
1/4 medium Red Onion
1 tsp Extra Virgin Olive Oil
1 Garlic Clove
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
Salt and Black Pepper (to taste)
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper for the vegetables.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Mince the garlic.
Toss the chopped vegetables with the olive oil, garlic, dried thyme, and dried rosemary. Season lightly with salt and pepper.
Spread the vegetables evenly on the prepared baking sheet and roast in the preheated oven for 15-20 minutes or until tender and lightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and break it apart as it cooks. Season with a pinch of salt and pepper.
Once the ground beef is nearly cooked through, create a small well in the center of the skillet and crack in the egg. Stir gently to combine the scrambling of the egg with the ground beef.
Continue cooking until the egg is fully incorporated and the beef is completely cooked.
Remove the skillet from heat, and plate the beef and egg mixture alongside the roasted vegetables. Adjust seasoning if necessary and enjoy your balanced, protein-rich meal.