Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

A hearty, one-pan dish featuring lean ground beef combined with roasted bell peppers, zucchini, onions, and a touch of garlic. Topped off with two perfectly cooked eggs, this skillet breakfast/lunch/dinner offers a balanced mix of protein and nourishing vegetables with a satisfying savory flavor.

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NUTRITION

391kcal
Protein
32.2g
Fat
22.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

2 Large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Yellow Onion

1 Garlic Clove

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F to assist with roasting the vegetables.

  • 2

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

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2 minutes until fragrant.

  • 4

    Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until browned and nearly cooked through.

  • 5

    Stir in the bell pepper and zucchini pieces. Season with a pinch of salt and pepper to taste. Allow the mixture to cook for an additional 3-4 minutes, letting the vegetables soften slightly.

  • 6

    Transfer the skillet to the preheated oven and roast for 8-10 minutes, ensuring the vegetables are tender.

  • 7

    Carefully remove the skillet from the oven. Make two small wells in the mixture and crack an egg into each well.

  • 8

    Place the skillet back in the oven and bake for 5-7 minutes, or until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks).

  • 9

    Remove from the oven, give a light stir if desired, and serve warm.

Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

A hearty, one-pan dish featuring lean ground beef combined with roasted bell peppers, zucchini, onions, and a touch of garlic. Topped off with two perfectly cooked eggs, this skillet breakfast/lunch/dinner offers a balanced mix of protein and nourishing vegetables with a satisfying savory flavor.

NUTRITION

391kcal
Protein
32.2g
Fat
22.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

2 Large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Yellow Onion

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F to assist with roasting the vegetables.

  • 2

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

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2 minutes until fragrant.

  • 4

    Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until browned and nearly cooked through.

  • 5

    Stir in the bell pepper and zucchini pieces. Season with a pinch of salt and pepper to taste. Allow the mixture to cook for an additional 3-4 minutes, letting the vegetables soften slightly.

  • 6

    Transfer the skillet to the preheated oven and roast for 8-10 minutes, ensuring the vegetables are tender.

  • 7

    Carefully remove the skillet from the oven. Make two small wells in the mixture and crack an egg into each well.

  • 8

    Place the skillet back in the oven and bake for 5-7 minutes, or until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks).

  • 9

    Remove from the oven, give a light stir if desired, and serve warm.