YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared lean chorizo and fluffy scrambled eggs tucked into a toasted tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
4 oz lean turkey chorizo
2 large eggs
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the avocado 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 vegetables are softened and slightly caramelized.
Add the lean turkey chorizo to the pan, breaking it into small crumbles with a wooden spoon, and cook until browned and crispy.
In a small bowl, whisk the eggs with sea salt and black pepper until well combined.
Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and vegetables, stirring gently until the eggs are just set and fluffy.
Stir in the fresh cilantro and remove the skillet from the heat.
Lay the tortilla flat, sprinkle the shredded cheddar cheese in the center, and spoon the chorizo and egg mixture over the cheese.
Fold the sides of the tortilla inward and roll tightly to form a burrito.
Wipe the skillet clean and place the burrito seam-side down over medium heat for 1-2 minutes per side until the exterior is golden and crispy.