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 rustic charm of this hearty skillet dish that marries lean ground beef with a vibrant medley of roasted vegetables, enhanced with fresh herbs and a perfectly cooked egg on top. This recipe offers a delightful balance of savory flavors and a nutritious kick, making it an ideal option for a wholesome breakfast, lunch, or dinner.

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NUTRITION

391kcal
Protein
36.7g
Fat
21.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 Large Egg

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper, half zucchini, and if desired, halve the cherry tomatoes. Toss the vegetables with olive oil, dried herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef, breaking it up as it cooks.

  • 5

    Season the beef with a pinch of salt, pepper, and a sprinkle of mixed dried herbs. Sauté until the beef is cooked through and lightly browned.

  • 6

    In a separate pan or after pushing the beef aside, cook the large egg to your liking (fried or poached works best) to top the dish.

  • 7

    Plate the cooked beef and roasted vegetables together, then top with the egg. Serve warm and enjoy!

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 rustic charm of this hearty skillet dish that marries lean ground beef with a vibrant medley of roasted vegetables, enhanced with fresh herbs and a perfectly cooked egg on top. This recipe offers a delightful balance of savory flavors and a nutritious kick, making it an ideal option for a wholesome breakfast, lunch, or dinner.

NUTRITION

391kcal
Protein
36.7g
Fat
21.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 Large Egg

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper, half zucchini, and if desired, halve the cherry tomatoes. Toss the vegetables with olive oil, dried herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef, breaking it up as it cooks.

  • 5

    Season the beef with a pinch of salt, pepper, and a sprinkle of mixed dried herbs. Sauté until the beef is cooked through and lightly browned.

  • 6

    In a separate pan or after pushing the beef aside, cook the large egg to your liking (fried or poached works best) to top the dish.

  • 7

    Plate the cooked beef and roasted vegetables together, then top with the egg. Serve warm and enjoy!