NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Beef

1 large Egg

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Mince the garlic.

• 3

  In a large oven-safe skillet, heat the olive oil over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.

• 4

  Add the lean ground beef to the skillet. Cook it over medium-high heat, breaking it apart, until it's browned and nearly cooked through. Season with salt, pepper, and dried oregano.

• 5

  Once the beef is mostly browned, add the chopped vegetables to the skillet. Stir well to combine, and let them cook for about 3-4 minutes.

• 6

  Make a small well in the center of the skillet and crack the egg into it. Allow the egg to cook, covered, for an additional 3-4 minutes until the egg white is set but the yolk remains runny (or to your desired doneness).

• 7

  Transfer the skillet to the oven if you prefer a firmer egg or if the vegetables need extra roasting, and bake for another 3-5 minutes.

• 8

  Remove from the oven, season with additional salt and pepper as needed, and serve hot.