Herb-Seasoned Ground Beef Skillet with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Ground Beef Skillet with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Beef Skillet with Roasted Rainbow Vegetables

Savor a colorful medley of roasted rainbow vegetables teamed up with perfectly herb-seasoned ground beef and a lightly cooked egg, making for a balanced, nourishing dish that's both hearty and vibrant. With tender beef infused with fresh herbs and a vibrant vegetable mix, this skillet dish is simply irresistible at any time of day.

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NUTRITION

460kcal
Protein
36.5g
Fat
28.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (85% lean)

1 Large Egg

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until they are tender and lightly charred, stirring halfway through.

  • 4

    While the vegetables are roasting, heat a skillet over medium heat. Add the lean ground beef and season with salt, pepper, and a pinch of dried herbs. Cook until the beef is browned and cooked through, breaking it apart as it cooks.

  • 5

    Create a small well in the center of the skillet with the cooked beef and crack the egg into the well. Cover the skillet and allow the egg to cook to your desired doneness (about 3-4 minutes for a soft yolk).

  • 6

    Once the vegetables are done, incorporate them into the beef skillet or serve them on the side. Enjoy your balanced and flavorful herb-seasoned ground beef skillet with roasted rainbow vegetables.

Herb-Seasoned Ground Beef Skillet with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Ground Beef Skillet with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Beef Skillet with Roasted Rainbow Vegetables

Savor a colorful medley of roasted rainbow vegetables teamed up with perfectly herb-seasoned ground beef and a lightly cooked egg, making for a balanced, nourishing dish that's both hearty and vibrant. With tender beef infused with fresh herbs and a vibrant vegetable mix, this skillet dish is simply irresistible at any time of day.

NUTRITION

460kcal
Protein
36.5g
Fat
28.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (85% lean)

1 Large Egg

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until they are tender and lightly charred, stirring halfway through.

  • 4

    While the vegetables are roasting, heat a skillet over medium heat. Add the lean ground beef and season with salt, pepper, and a pinch of dried herbs. Cook until the beef is browned and cooked through, breaking it apart as it cooks.

  • 5

    Create a small well in the center of the skillet with the cooked beef and crack the egg into the well. Cover the skillet and allow the egg to cook to your desired doneness (about 3-4 minutes for a soft yolk).

  • 6

    Once the vegetables are done, incorporate them into the beef skillet or serve them on the side. Enjoy your balanced and flavorful herb-seasoned ground beef skillet with roasted rainbow vegetables.