YOUR SOLIN GENERATED RECIPE
Savory Ground Beef and Roasted Vegetable Skillet
A hearty skillet dish featuring lean ground beef mingled with a medley of roasted vegetables, lightly sautéed in olive oil and finished with a perfectly poached egg sitting atop the warm skillet. The dish is balanced in flavors with caramelized onions, sweet cherry tomatoes, and the freshness of baby spinach making each bite both savory and satisfying.
INGREDIENTS
5 oz Lean Ground Beef (85% lean)
1/2 cup diced Zucchini
1/2 cup diced Red Bell Pepper
1/4 cup diced Onion
1/2 cup halved Cherry Tomatoes
1/2 cup Baby Spinach
1 tsp Olive Oil
1 Large Egg
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the diced zucchini, red bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for about 15 minutes until the vegetables are tender and slightly caramelized.
While the vegetables roast, heat a nonstick skillet over medium-high heat and add the lean ground beef. Break it apart and cook until it is browned and cooked through, about 5-7 minutes. Season with salt, pepper, and your favorite herbs if desired.
Once the vegetables are roasted, lower the heat to medium and stir in the baby spinach into the skillet with the ground beef, allowing it to wilt slightly.
Gently place the roasted vegetables into the skillet with the beef and spinach, stirring to combine.
In a separate small pot, poach the egg until the white is set but the yolk remains runny, about 3-4 minutes.
Plate the beef and vegetable mixture and top with the poached egg. Serve immediately and enjoy the harmonious blend of flavors and textures.