YOUR SOLIN GENERATED RECIPE
Skillet-seared ground beef and sautéed peppers topped with sunny-side-up eggs for a protein-packed meal featuring a vibrant medley of garden vegetables.
INGREDIENTS
6 oz ground beef (93% lean)
2 large eggs
0.5 cup red bell pepper
0.25 cup yellow onion
1 cup fresh baby spinach
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the onions are translucent and the peppers are slightly softened.
Add the ground beef to the skillet, breaking it apart with a spatula. Season with sea salt, black pepper, and garlic powder.
Cook the beef until browned and fully cooked through, which should take about 5-7 minutes.
Stir in the fresh baby spinach and cook for 1 minute until just wilted.
Using the back of a spoon, create two small wells in the beef and vegetable mixture.
Crack one egg into each well. Cover the skillet with a tight-fitting lid and cook for 2-3 minutes, or until the egg whites are set but the yolks remain runny.
Carefully slide the hash onto a plate and serve immediately while hot.