YOUR SOLIN GENERATED RECIPE
Savory Chorizo-Egg Breakfast Bowl with Avocado
A satisfying, vibrant bowl combining the rich flavors of lean turkey chorizo and perfectly scrambled eggs with the creaminess of avocado and a burst of freshness from black beans and baby spinach. Lightly sautéed in olive oil and seasoned just right, this meal is as nourishing as it is delicious.
INGREDIENTS
3 Large Eggs
2 oz Turkey Chorizo
1/4 cup Canned Black Beans (drained)
1/4 Avocado
1 cup Baby Spinach
1/2 tsp Olive Oil
PREPARATION
Heat a non-stick skillet over medium heat and add the olive oil.
Remove the casing from the turkey chorizo (if necessary) and crumble it into the skillet. Sauté for about 3-4 minutes until it starts to brown.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the chorizo and gently scramble them together until the eggs are just set.
Meanwhile, rinse the baby spinach and drain the black beans. Add the spinach to the skillet during the last minute of cooking so it wilts slightly.
Transfer the chorizo-egg mixture to a serving bowl. Top with the drained black beans and diced avocado.
Season with additional salt and pepper if desired, and serve immediately.