Lean Ground Beef and Roasted Veggie Skillet

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

Lean Ground Beef and Roasted Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Skillet

Enjoy a savory, nutrient-packed skillet dish that combines lean ground beef with a medley of roasted vegetables and a perfectly cooked egg, creating a fulfilling meal with vibrant colors and a satisfying texture.

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NUTRITION

404kcal
Protein
33g
Fat
20.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Onion

1 medium Tomato

1 large Egg

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer to roast the vegetables for extra depth in flavor, or use a large skillet on medium heat.

  • 2

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

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onions begin to soften.

  • 4

    Add the red bell pepper, zucchini, and tomato to the skillet. Sauté the vegetables for about 4-5 minutes until they start to soften and take on a bit of color.

  • 5

    Push the vegetables to one side of the skillet and add the lean ground beef. Break it up with a spatula as it cooks, mixing it with the vegetables once it is mostly browned. Season with salt and pepper to taste.

  • 6

    Once the beef is cooked through (about 5-6 minutes), create a small well in the center of the skillet and crack the egg into it. Cover the skillet with a lid and let the egg cook until the white is set but the yolk remains slightly runny, about 3-4 minutes.

  • 7

    Remove from heat and serve immediately, ensuring that you mix the cooked egg with the beef and vegetables for a well-rounded flavor in every bite.

Lean Ground Beef and Roasted Veggie Skillet

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

Lean Ground Beef and Roasted Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Skillet

Enjoy a savory, nutrient-packed skillet dish that combines lean ground beef with a medley of roasted vegetables and a perfectly cooked egg, creating a fulfilling meal with vibrant colors and a satisfying texture.

NUTRITION

404kcal
Protein
33g
Fat
20.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Onion

1 medium Tomato

1 large Egg

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer to roast the vegetables for extra depth in flavor, or use a large skillet on medium heat.

  • 2

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

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onions begin to soften.

  • 4

    Add the red bell pepper, zucchini, and tomato to the skillet. Sauté the vegetables for about 4-5 minutes until they start to soften and take on a bit of color.

  • 5

    Push the vegetables to one side of the skillet and add the lean ground beef. Break it up with a spatula as it cooks, mixing it with the vegetables once it is mostly browned. Season with salt and pepper to taste.

  • 6

    Once the beef is cooked through (about 5-6 minutes), create a small well in the center of the skillet and crack the egg into it. Cover the skillet with a lid and let the egg cook until the white is set but the yolk remains slightly runny, about 3-4 minutes.

  • 7

    Remove from heat and serve immediately, ensuring that you mix the cooked egg with the beef and vegetables for a well-rounded flavor in every bite.