YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor a hearty skillet featuring lean ground beef mingled with roasted colorful vegetables and a perfectly cooked egg for an extra protein lift. This dish delivers a balanced mix of savory flavors, tender vegetables, and a touch of olive oil, creating a satisfying meal that fits your nutritional needs.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Red Bell Pepper
0.5 medium Zucchini
0.5 medium Yellow Onion
0.5 cup Cherry Tomatoes
1 cup Spinach
1 tsp Olive Oil
1 large Egg
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
On a baking tray, toss chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and chopped yellow onion with a drizzle of olive oil, salt, and pepper.
Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred.
While the vegetables are roasting, heat a skillet over medium heat and cook the lean ground beef until browned, breaking it apart with a spatula. Season with salt and pepper.
Push the beef to the side of the skillet, and crack the egg into the empty space. Cook the egg to your preferred doneness.
Once the vegetables are done, add the roasted mix and fresh spinach to the skillet. Stir gently to combine all the ingredients and allow the spinach to wilt.
Plate the mixture and enjoy your balanced, protein-packed skillet meal.