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 balances lean ground beef with a colorful medley of roasted vegetables, accented by a lightly cooked egg for an extra protein kick. The natural sweetness of bell pepper and zucchini melds with aromatic garlic and onion, creating a comforting dish perfect for any meal of the day.

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NUTRITION

371kcal
Protein
32.2g
Fat
18.3g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Yellow Onion

1 tsp Extra Virgin Olive Oil

1 large Egg

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper, zucchini, and onion into bite-sized pieces and mince the garlic.

  • 3

    Sauté the onion and garlic for about 1-2 minutes until softened.

  • 4

    Add the red bell pepper and zucchini to the skillet and roast for 4-5 minutes until they begin to crisp around the edges.

  • 5

    In a separate pan, cook the lean ground beef until it is browned and fully cooked; season with salt and pepper.

  • 6

    Combine the cooked ground beef into the vegetable mixture, stirring to integrate the flavors.

  • 7

    Push the skillet contents aside and crack the egg into the pan; scramble it gently and then mix through with the beef and vegetables.

  • 8

    Season with additional salt and pepper to taste, then serve hot immediately.

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 balances lean ground beef with a colorful medley of roasted vegetables, accented by a lightly cooked egg for an extra protein kick. The natural sweetness of bell pepper and zucchini melds with aromatic garlic and onion, creating a comforting dish perfect for any meal of the day.

NUTRITION

371kcal
Protein
32.2g
Fat
18.3g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Yellow Onion

1 tsp Extra Virgin Olive Oil

1 large Egg

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper, zucchini, and onion into bite-sized pieces and mince the garlic.

  • 3

    Sauté the onion and garlic for about 1-2 minutes until softened.

  • 4

    Add the red bell pepper and zucchini to the skillet and roast for 4-5 minutes until they begin to crisp around the edges.

  • 5

    In a separate pan, cook the lean ground beef until it is browned and fully cooked; season with salt and pepper.

  • 6

    Combine the cooked ground beef into the vegetable mixture, stirring to integrate the flavors.

  • 7

    Push the skillet contents aside and crack the egg into the pan; scramble it gently and then mix through with the beef and vegetables.

  • 8

    Season with additional salt and pepper to taste, then serve hot immediately.