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 this hearty and vibrant skillet featuring lean ground beef infused with fragrant herbs, tossed with a rainbow of roasted vegetables and finished with a perfectly cooked egg. Each bite offers a delightful balance of savory meat, tender-crisp veggies, and a touch of richness from olive oil, making it a satisfying meal for any time of day.

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NUTRITION

411kcal
Protein
37.5g
Fat
19.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (90/10)

1 Large Egg

1 cup sliced Zucchini

1 cup diced Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1/4 cup diced Yellow Onion

1 Garlic Clove

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss sliced zucchini, diced red bell pepper, halved cherry tomatoes, and diced yellow onion with olive oil, salt, and pepper; roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and garlic clove (minced) to the skillet.

  • 4

    Season the beef with salt, pepper, and mixed fresh herbs. Cook, breaking up the beef into crumbles, until fully browned and cooked through, about 5-7 minutes.

  • 5

    In the last few minutes of cooking, create a space in the skillet and crack the egg into the cleared area. Allow the egg to cook to your preferred doneness, optionally covering the skillet for a few minutes to help the egg set.

  • 6

    Once the vegetables are roasted and the beef skillet is finished, combine gently and serve warm, garnished with additional fresh herbs if desired.

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 this hearty and vibrant skillet featuring lean ground beef infused with fragrant herbs, tossed with a rainbow of roasted vegetables and finished with a perfectly cooked egg. Each bite offers a delightful balance of savory meat, tender-crisp veggies, and a touch of richness from olive oil, making it a satisfying meal for any time of day.

NUTRITION

411kcal
Protein
37.5g
Fat
19.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (90/10)

1 Large Egg

1 cup sliced Zucchini

1 cup diced Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1/4 cup diced Yellow Onion

1 Garlic Clove

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss sliced zucchini, diced red bell pepper, halved cherry tomatoes, and diced yellow onion with olive oil, salt, and pepper; roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and garlic clove (minced) to the skillet.

  • 4

    Season the beef with salt, pepper, and mixed fresh herbs. Cook, breaking up the beef into crumbles, until fully browned and cooked through, about 5-7 minutes.

  • 5

    In the last few minutes of cooking, create a space in the skillet and crack the egg into the cleared area. Allow the egg to cook to your preferred doneness, optionally covering the skillet for a few minutes to help the egg set.

  • 6

    Once the vegetables are roasted and the beef skillet is finished, combine gently and serve warm, garnished with additional fresh herbs if desired.