NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

2 large Egg Whites

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1 tsp Olive Oil

Mixed Fresh Herbs (to taste)

Salt & Pepper (to taste)

PREPARATION

• 1

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

• 2

  Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

• 3

  On a baking sheet, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and your favorite fresh herbs.

• 4

  Roast the vegetables in the preheated oven for 15-20 minutes, until tender and lightly charred.

• 5

  While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Break it apart and season with salt, pepper, and mixed herbs.

• 6

  Cook the ground beef until no longer pink and slightly crispy on the edges, about 5-7 minutes.

• 7

  Lightly whisk the egg whites and pour them into the skillet with the beef. Stir gently to combine, cooking until the egg whites are just set.

• 8

  Once everything is cooked, combine the roasted vegetables with the beef and egg white mixture in the skillet. Give a final stir to mix the flavors.

• 9

  Plate the dish and garnish with additional fresh herbs if desired. Serve warm.