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 the robust flavors of herb-seasoned lean ground beef combined with a colorful medley of roasted vegetables, lightly uplifted with a touch of egg whites for an extra protein boost. This skillet meal is simple yet satisfying, featuring aromatic herbs, tender beef, and freshly roasted vegetables for a wholesome, nutrient-packed dinner.

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NUTRITION

346kcal
Protein
35.6g
Fat
16.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

3 Egg Whites

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced White Mushrooms

1/4 cup chopped Yellow Onion

1/2 tbsp Olive Oil

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables.

  • 2

    In a large oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the chopped onions, red bell pepper, zucchini, and mushrooms. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Push the vegetables to the side of the skillet and add the lean ground beef. Break it up as it cooks and season with dried mixed herbs, salt, and pepper.

  • 5

    Stir the beef together with the vegetables and let it cook for about 5 minutes until the beef is browned.

  • 6

    Pour in the egg whites evenly over the mixture and gently stir to combine. Allow the egg whites to set, stirring occasionally, for another 2-3 minutes.

  • 7

    Transfer the skillet to the preheated oven and roast for an additional 5 minutes to meld the flavors and finish cooking the vegetables.

  • 8

    Remove from the oven, give a final stir, and serve warm.

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 the robust flavors of herb-seasoned lean ground beef combined with a colorful medley of roasted vegetables, lightly uplifted with a touch of egg whites for an extra protein boost. This skillet meal is simple yet satisfying, featuring aromatic herbs, tender beef, and freshly roasted vegetables for a wholesome, nutrient-packed dinner.

NUTRITION

346kcal
Protein
35.6g
Fat
16.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

3 Egg Whites

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced White Mushrooms

1/4 cup chopped Yellow Onion

1/2 tbsp Olive Oil

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables.

  • 2

    In a large oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the chopped onions, red bell pepper, zucchini, and mushrooms. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Push the vegetables to the side of the skillet and add the lean ground beef. Break it up as it cooks and season with dried mixed herbs, salt, and pepper.

  • 5

    Stir the beef together with the vegetables and let it cook for about 5 minutes until the beef is browned.

  • 6

    Pour in the egg whites evenly over the mixture and gently stir to combine. Allow the egg whites to set, stirring occasionally, for another 2-3 minutes.

  • 7

    Transfer the skillet to the preheated oven and roast for an additional 5 minutes to meld the flavors and finish cooking the vegetables.

  • 8

    Remove from the oven, give a final stir, and serve warm.