YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor a hearty skillet meal featuring lean ground beef, a perfectly cooked egg, and a medley of roasted vegetables including sweet bell pepper, zucchini, red onion, and cherry tomatoes. This vibrant dish is lightly seasoned and finished with a drizzle of olive oil, offering a balance of rich protein and fresh, nutritious veggies ideal for a wholesome dinner.
INGREDIENTS
6 oz Lean Ground Beef
1 Large Egg
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes.
Toss the vegetables with olive oil, garlic powder, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Cook until browned and crumbled.
Create a small well in the center of the beef and crack the egg into it. Allow the egg to cook to your desired doneness while stirring slightly to combine with the beef.
Once both the beef mixture and vegetables are ready, combine them in the skillet or serve the beef skillet topped with the roasted vegetables.
Adjust seasoning with extra salt and pepper if needed, then serve warm.