Lean Minced Beef and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Minced Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Minced Beef and Roasted Vegetable Skillet

A hearty skillet dish featuring lean minced beef perfectly sautéed with a medley of roasted bell peppers, zucchini, cherry tomatoes, and onions, finished with a light garnish of egg whites. This balanced, nutrient-packed meal offers a satisfying mix of savory protein and vibrant vegetables, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

314kcal
Protein
32.8g
Fat
15.1g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Minced Beef (93% lean)

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1/4 cup diced Yellow Onion

1 tsp Olive Oil

1 Egg White

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, sliced zucchini, cherry tomatoes, and diced onion with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until vegetables are softened and lightly caramelized.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the lean minced beef and season with salt and pepper. Cook, breaking it apart with a spatula, until it's just browned and cooked through.

  • 4

    When the vegetables are ready, add them to the skillet with the beef and stir to combine.

  • 5

    Lightly whisk the egg white and pour it evenly over the beef and vegetables in the skillet. Allow it to cook for a minute and then gently fold it into the mixture until just set.

  • 6

    Serve hot, garnished with a sprinkle of fresh herbs if desired.

Lean Minced Beef and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Minced Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Minced Beef and Roasted Vegetable Skillet

A hearty skillet dish featuring lean minced beef perfectly sautéed with a medley of roasted bell peppers, zucchini, cherry tomatoes, and onions, finished with a light garnish of egg whites. This balanced, nutrient-packed meal offers a satisfying mix of savory protein and vibrant vegetables, ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

314kcal
Protein
32.8g
Fat
15.1g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Minced Beef (93% lean)

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1/4 cup diced Yellow Onion

1 tsp Olive Oil

1 Egg White

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, sliced zucchini, cherry tomatoes, and diced onion with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until vegetables are softened and lightly caramelized.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the lean minced beef and season with salt and pepper. Cook, breaking it apart with a spatula, until it's just browned and cooked through.

  • 4

    When the vegetables are ready, add them to the skillet with the beef and stir to combine.

  • 5

    Lightly whisk the egg white and pour it evenly over the beef and vegetables in the skillet. Allow it to cook for a minute and then gently fold it into the mixture until just set.

  • 6

    Serve hot, garnished with a sprinkle of fresh herbs if desired.