NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Beef

3 Egg Whites

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 small Red Onion

2 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and the leaves stripped from the rosemary and thyme sprigs.

• 4

  Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

• 5

  While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned and crumbled, about 5-7 minutes. Season with a pinch of salt and pepper.

• 6

  Lower the heat and pour in the egg whites into the skillet with the beef, stirring continuously until the eggs are softly scrambled and well incorporated.

• 7

  Once the vegetables are roasted, gently fold them into the beef and egg mixture. Adjust seasoning if necessary.

• 8

  Serve warm, garnished with any remaining fresh herb leaves.