Lean Ground Beef and Roasted Vegetable Skillet

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

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor the hearty flavors of lean ground beef combined with vibrant roasted vegetables in a skillet dish that's both nutritious and satisfying. This versatile meal offers the warmth of seasoned beef and the fresh crunch of bell peppers, zucchini, and red onions, all elevated by a hint of garlic and rosemary.

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NUTRITION

434kcal
Protein
37.9g
Fat
24.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

2 Large Eggs

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 tsp Olive Oil

1 clove Garlic (minced)

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic and finely chop the fresh rosemary.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped garlic, and sauté for about 30 seconds until fragrant.

  • 4

    Add the chopped vegetables to the skillet. Season with salt and pepper, and toss to coat evenly. Roast the vegetables in the oven for about 15 minutes, stirring halfway through.

  • 5

    Meanwhile, in the same skillet over medium-high heat, add the lean ground beef. Cook until browned and crumbled, about 5-7 minutes. Season with salt, pepper, and the chopped rosemary.

  • 6

    Once the beef is cooked, push it to one side of the skillet. Crack the eggs into the empty space and cook to your desired consistency, or scramble them into the beef if preferred.

  • 7

    Combine the roasted vegetables with the beef and eggs. Taste and adjust seasonings if necessary before serving.

Lean Ground Beef and Roasted Vegetable Skillet

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

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor the hearty flavors of lean ground beef combined with vibrant roasted vegetables in a skillet dish that's both nutritious and satisfying. This versatile meal offers the warmth of seasoned beef and the fresh crunch of bell peppers, zucchini, and red onions, all elevated by a hint of garlic and rosemary.

NUTRITION

434kcal
Protein
37.9g
Fat
24.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

2 Large Eggs

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 tsp Olive Oil

1 clove Garlic (minced)

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic and finely chop the fresh rosemary.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped garlic, and sauté for about 30 seconds until fragrant.

  • 4

    Add the chopped vegetables to the skillet. Season with salt and pepper, and toss to coat evenly. Roast the vegetables in the oven for about 15 minutes, stirring halfway through.

  • 5

    Meanwhile, in the same skillet over medium-high heat, add the lean ground beef. Cook until browned and crumbled, about 5-7 minutes. Season with salt, pepper, and the chopped rosemary.

  • 6

    Once the beef is cooked, push it to one side of the skillet. Crack the eggs into the empty space and cook to your desired consistency, or scramble them into the beef if preferred.

  • 7

    Combine the roasted vegetables with the beef and eggs. Taste and adjust seasonings if necessary before serving.