YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor this hearty skillet dish that marries lean ground beef with vibrant roasted vegetables. Infused with aromatic garlic and a drizzle of olive oil, this recipe offers a satisfying balance of savory protein and natural sweetness from fresh produce, making it a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Lean Ground Beef
1 medium Red Bell Pepper
1 medium Zucchini
1 small Yellow Onion
1 tablespoon Olive Oil
1 large Egg
1 clove Garlic
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F for roasting the vegetables, or set a large skillet on medium heat if you prefer cooking them on the stove.
Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Mince the garlic.
Toss the chopped vegetables and garlic with olive oil, salt, and pepper. Spread them on a baking tray if roasting, or add them directly into a skillet.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through. Alternatively, sauté them in the skillet on medium heat until they are tender and slightly caramelized.
While the vegetables are roasting, cook the lean ground beef in a separate pan over medium-high heat until browned and fully cooked, breaking it up into small pieces as it cooks.
Once the vegetables are done, either combine them with the cooked ground beef in the skillet or serve the beef atop the vegetables.
In the same skillet, make a small well and crack in the egg. Cover and cook until the egg reaches your preferred doneness, about 3-4 minutes for a runny yolk.
Plate the roasted vegetable and beef mixture, topping it with the cooked egg. Adjust salt and pepper if needed, then serve hot.