Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 large red bell pepper, finely sliced
  • 1 medium zucchini, quartered and sliced
  • 1/2 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups fresh baby spinach
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1/2 fresh lemon, juiced

Instructions:

  1. Place your skillet over medium high heat and add 1 tbsp extra virgin olive oil. Wait until the oil is shimmering but not smoking. Add the 1 lb lean ground beef, spreading it out into a flat layer. Cook 3 minutes without touching it until a deep brown crust forms on the bottom.
  2. Once the beef is browned, break it up with your spatula. Add the 1/2 red onion and 1 large red bell pepper. Sauté for 3 minutes until the onions turn translucent and the peppers soften slightly.
  3. Stir in the 1 medium zucchini and 3 cloves minced garlic. Sprinkle the 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper over the mixture. Cook 4 minutes until the zucchini is tender crisp.
  4. Add the 2 cups fresh baby spinach to the pan. Toss gently for 1 minute until the leaves just begin to wilt and turn dark green. Remove from heat immediately.
  5. Squeeze the 1/2 lemon juice over the entire skillet. Sprinkle with 1/4 cup crumbled feta cheese and 2 tbsp fresh parsley. Serve warm.