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

A savory skillet meal featuring lean ground beef and a medley of roasted vegetables, accented by aromatic herbs and finished with a perfectly cooked egg. This dish offers a balanced combination of protein and fresh vegetables for a satisfying meal any time of day.

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NUTRITION

367kcal
Protein
35.1g
Fat
21.9g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (93% lean)

1 large Egg

1/2 cup diced Zucchini

1/2 medium Red Bell Pepper, diced

1/4 small Red Onion, sliced

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Sauté the red onion and red bell pepper until they begin to soften, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet. Break it up with a spatula and cook until browned, about 5-6 minutes. Drain any excess fat if necessary.

  • 4

    Mix in the diced zucchini and dried herbs, and season with salt and pepper. Continue to cook for another 3-4 minutes until the vegetables are tender but still crisp.

  • 5

    In a separate small pan, lightly fry or poach the egg to your preferred doneness.

  • 6

    Plate the beef and vegetable mixture, then gently place the cooked egg on top.

  • 7

    Serve hot and enjoy your balanced, herb-seasoned skillet meal.

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

A savory skillet meal featuring lean ground beef and a medley of roasted vegetables, accented by aromatic herbs and finished with a perfectly cooked egg. This dish offers a balanced combination of protein and fresh vegetables for a satisfying meal any time of day.

NUTRITION

367kcal
Protein
35.1g
Fat
21.9g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (93% lean)

1 large Egg

1/2 cup diced Zucchini

1/2 medium Red Bell Pepper, diced

1/4 small Red Onion, sliced

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Sauté the red onion and red bell pepper until they begin to soften, about 3-4 minutes.

  • 3

    Add the lean ground beef to the skillet. Break it up with a spatula and cook until browned, about 5-6 minutes. Drain any excess fat if necessary.

  • 4

    Mix in the diced zucchini and dried herbs, and season with salt and pepper. Continue to cook for another 3-4 minutes until the vegetables are tender but still crisp.

  • 5

    In a separate small pan, lightly fry or poach the egg to your preferred doneness.

  • 6

    Plate the beef and vegetable mixture, then gently place the cooked egg on top.

  • 7

    Serve hot and enjoy your balanced, herb-seasoned skillet meal.