Lean Ground Beef and Roasted Vegetable Skillet

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

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor this hearty skillet that combines lean ground beef with a medley of roasted vegetables, perfectly balanced to keep you energized. The tender beef and caramelized bell pepper, zucchini, and onion come together with a rich egg topping, making for a delightful meal any time of day.

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NUTRITION

368kcal
Protein
31.8g
Fat
18.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (113g)

1 large Egg (50g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1 small Yellow Onion (70g)

1 tsp Olive Oil (4.5g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    On a large, oven-safe skillet, heat the olive oil over medium heat. Add the chopped vegetables, and season with salt, pepper, and garlic powder. Sauté for about 5 minutes until they begin to soften.

  • 4

    Push the vegetables to one side of the skillet and add the lean ground beef. Break it apart with a spatula, cooking until browned and no longer pink, about 4-5 minutes. Mix the vegetables and beef together.

  • 5

    Create a small well in the center of the skillet and crack the egg into it. Let it cook until the egg white is set but the yolk remains runny, about 3-4 minutes, or cook longer if you prefer a firmer yolk.

  • 6

    For extra caramelization, place the skillet in the preheated oven for an additional 3-5 minutes, if desired.

  • 7

    Serve warm, enjoying the mixture of savory beef, tender roasted vegetables, and the richness of the egg.

Lean Ground Beef and Roasted Vegetable Skillet

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

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor this hearty skillet that combines lean ground beef with a medley of roasted vegetables, perfectly balanced to keep you energized. The tender beef and caramelized bell pepper, zucchini, and onion come together with a rich egg topping, making for a delightful meal any time of day.

NUTRITION

368kcal
Protein
31.8g
Fat
18.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (113g)

1 large Egg (50g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1 small Yellow Onion (70g)

1 tsp Olive Oil (4.5g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    On a large, oven-safe skillet, heat the olive oil over medium heat. Add the chopped vegetables, and season with salt, pepper, and garlic powder. Sauté for about 5 minutes until they begin to soften.

  • 4

    Push the vegetables to one side of the skillet and add the lean ground beef. Break it apart with a spatula, cooking until browned and no longer pink, about 4-5 minutes. Mix the vegetables and beef together.

  • 5

    Create a small well in the center of the skillet and crack the egg into it. Let it cook until the egg white is set but the yolk remains runny, about 3-4 minutes, or cook longer if you prefer a firmer yolk.

  • 6

    For extra caramelization, place the skillet in the preheated oven for an additional 3-5 minutes, if desired.

  • 7

    Serve warm, enjoying the mixture of savory beef, tender roasted vegetables, and the richness of the egg.