YOUR SOLIN GENERATED RECIPE
Hearty Lean Ground Beef and Roasted Vegetable Skillet
Savor a warm, comforting skillet meal featuring lean ground beef paired with a colorful medley of roasted vegetables, finished with a perfectly cooked egg on top. The blend of tender bell peppers, zucchini, red onion, and cherry tomatoes, lightly sautéed and roasted with olive oil and garlic, creates a hearty dish that satisfies both in taste and nutrition.
INGREDIENTS
5 oz Lean Ground Beef
1 Large Egg
1/2 medium Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Chop the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Mince the garlic.
In a cast-iron skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with salt and pepper.
Mix in the chopped vegetables with the beef, stirring occasionally. Allow the mixture to cook for about 5 minutes until the vegetables begin to soften.
Transfer the skillet to the preheated oven and roast for an additional 7-10 minutes, or until the vegetables are tender.
Meanwhile, in a separate small pan, cook the egg to your preference (fried or poached) until the white is set.
Remove the skillet from the oven, plate the beef and vegetable mixture, and top with the cooked egg. Serve warm.