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

A savory skillet dish featuring lean ground beef, a blend of colorful roasted vegetables, and the added boost of egg and egg white for extra protein. This versatile meal works perfectly for breakfast, lunch, or dinner, offering a satisfying mix of flavors and textures while keeping your macros in check.

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NUTRITION

378kcal
Protein
35g
Fat
16.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 large Whole Egg

1 large Egg White

1 cup diced Red Bell Pepper

1 cup sliced Zucchini

0.5 cup chopped Yellow Onion

0.5 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the diced red bell pepper, sliced zucchini, and chopped yellow onion. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes or until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground beef. Cook, breaking it up with a spatula, until it is just browned and cooked through.

  • 5

    Reduce the heat and add the whole egg and egg white to the skillet with the beef. Stir gently to scramble, cooking until the eggs are softly set.

  • 6

    Once the vegetables are done roasting, fold them into the skillet with the beef and eggs. Mix to combine all the flavors.

  • 7

    Taste and adjust seasonings if needed, then serve 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

A savory skillet dish featuring lean ground beef, a blend of colorful roasted vegetables, and the added boost of egg and egg white for extra protein. This versatile meal works perfectly for breakfast, lunch, or dinner, offering a satisfying mix of flavors and textures while keeping your macros in check.

NUTRITION

378kcal
Protein
35g
Fat
16.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 large Whole Egg

1 large Egg White

1 cup diced Red Bell Pepper

1 cup sliced Zucchini

0.5 cup chopped Yellow Onion

0.5 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the diced red bell pepper, sliced zucchini, and chopped yellow onion. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes or until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground beef. Cook, breaking it up with a spatula, until it is just browned and cooked through.

  • 5

    Reduce the heat and add the whole egg and egg white to the skillet with the beef. Stir gently to scramble, cooking until the eggs are softly set.

  • 6

    Once the vegetables are done roasting, fold them into the skillet with the beef and eggs. Mix to combine all the flavors.

  • 7

    Taste and adjust seasonings if needed, then serve immediately.