YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor a hearty skillet dish featuring lean ground beef paired with beautifully roasted vegetables and a perfectly cooked egg, delivering an enticing medley of savory flavors and textures. The caramelized edges of red bell pepper, zucchini, and red onion complement the rich beef, while a drizzle of olive oil enhances the natural aroma. This dish is both satisfying and light, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Ground Beef
1 Large Egg
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven broiler or set a skillet on medium heat if cooking entirely on the stove.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
In a mixing bowl, toss the chopped vegetables with 1 tsp extra virgin olive oil, salt, and pepper.
If using the oven: Spread the vegetables onto a baking tray lined with parchment paper and roast under the broiler for about 8-10 minutes until they start to caramelize and soften, stirring halfway through. Alternatively, add the vegetables to a preheated skillet and sauté for 5-7 minutes until tender.
While the vegetables are roasting, heat a separate skillet over medium-high heat and add the lean ground beef. Break it apart and cook until browned, about 5-7 minutes. Season with a pinch of salt and pepper.
Once the beef is nearly done, create a small space in the skillet and crack the egg into it. Lightly scramble the egg until it’s fully cooked and mixed with the beef.
Fold in the roasted or sautéed vegetables with the beef and egg mixture, stirring to combine all the flavors evenly.
Taste and adjust seasoning as needed before serving.