YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a hearty yet clean skillet featuring lean ground beef seasoned with aromatic herbs, complemented by a vibrant medley of roasted vegetables and fluffy egg whites. This dish brings together the robustness of beef with the sweetness of roasted zucchini, bell peppers, red onion, and cherry tomatoes, all enhanced by a drizzle of olive oil and fresh garlic. Perfect for a balanced meal that not only fuels your day but pleases the palate.
INGREDIENTS
4 ounces Lean Ground Beef
3 large Egg Whites
1 cup Sliced Zucchini
1 medium Bell Pepper
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
2 teaspoons Olive Oil
1 clove Garlic
1 teaspoon Dried Thyme & Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
In a bowl, toss the sliced zucchini, chopped bell pepper, red onion slices, and cherry tomatoes with 1 teaspoon of olive oil, garlic (minced), dried thyme, rosemary, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20 minutes or until they begin to soften and develop slightly charred edges.
While the vegetables roast, heat a skillet over medium heat and add the remaining teaspoon of olive oil.
Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Pour in the egg whites into the skillet with the cooked beef and gently stir until the egg whites are fully set, about 2-3 minutes.
Once the vegetables are roasted, fold them into the beef and egg white mixture. Adjust seasoning with salt and pepper if needed.
Serve warm and enjoy this balanced, protein-packed skillet meal.