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 accented by a medley of roasted vegetables, all brought together with a perfectly cooked egg. This skillet dish is both nourishing and vibrant, offering a delicious balance of textures and colors for any meal of the day.

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NUTRITION

421kcal
Protein
34.7g
Fat
25.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

1 Whole Egg

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the vegetables later.

  • 2

    In a skillet over medium heat, add the lean ground beef. Season with a pinch of salt, pepper, and garlic powder, cooking until browned and cooked through.

  • 3

    While the beef cooks, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with a little salt, pepper, and the teaspoon of olive oil on a baking sheet.

  • 4

    Place the baking sheet in the oven and roast the vegetables for about 10-12 minutes until they are tender and slightly caramelized.

  • 5

    Once the beef is cooked and the vegetables are roasted, combine them in the skillet and stir gently.

  • 6

    In a separate small pan, cook the whole egg to your liking (sunny-side-up or over-easy works well) and then top the skillet mixture with the egg.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful skillet meal.

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 accented by a medley of roasted vegetables, all brought together with a perfectly cooked egg. This skillet dish is both nourishing and vibrant, offering a delicious balance of textures and colors for any meal of the day.

NUTRITION

421kcal
Protein
34.7g
Fat
25.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

1 Whole Egg

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the vegetables later.

  • 2

    In a skillet over medium heat, add the lean ground beef. Season with a pinch of salt, pepper, and garlic powder, cooking until browned and cooked through.

  • 3

    While the beef cooks, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with a little salt, pepper, and the teaspoon of olive oil on a baking sheet.

  • 4

    Place the baking sheet in the oven and roast the vegetables for about 10-12 minutes until they are tender and slightly caramelized.

  • 5

    Once the beef is cooked and the vegetables are roasted, combine them in the skillet and stir gently.

  • 6

    In a separate small pan, cook the whole egg to your liking (sunny-side-up or over-easy works well) and then top the skillet mixture with the egg.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful skillet meal.