NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Beef

1 Large Egg

1 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

1 tsp Olive Oil

1 Garlic Clove

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, salt, pepper, and dried oregano on a baking sheet.

• 3

  Roast the vegetables in the oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

• 4

  While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef along with the minced garlic. Cook until the beef is browned and cooked through, breaking it up into crumbles as it cooks.

• 5

  Season the beef with a pinch of salt and pepper, and once nearly done, create a small well in the center of the skillet and crack the egg into it.

• 6

  Cover the skillet with a lid and let the egg cook to your preferred doneness (about 3-4 minutes for a runny yolk).

• 7

  Once the egg is cooked, gently fold in the roasted vegetables and a handful of baby spinach (the residual heat will wilt the spinach).

• 8

  Plate the dish and serve warm, enjoying the blend of savory beef, fragrant herbs, and the natural sweetness of roasted vegetables.