YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs folded into a toasted tortilla with melted cheese and crisp peppers for a satisfying, protein-packed start.
INGREDIENTS
2 oz ground turkey chorizo
2 large eggs
0.5 cup liquid egg whites
0.5 medium whole wheat tortilla
1 tbsp shredded sharp cheddar cheese
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
0.5 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh salsa
PREPARATION
In a medium non-stick skillet over medium-high heat, add the turkey chorizo and cook for 4-5 minutes, breaking it up with a spatula until browned and crispy.
Add the diced red bell pepper and yellow onion to the skillet with the chorizo and sauté for 3 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.
Lower the heat to medium and pour the egg mixture into the skillet, gently scrambling with the chorizo and vegetables until the eggs are just set.
Remove the egg mixture from the skillet and wipe the pan clean to prepare for toasting.
Place the whole wheat tortilla on a flat surface and layer the egg and chorizo mixture in the center, then sprinkle with shredded cheddar cheese and top with fresh salsa.
Fold in the sides of the tortilla and roll it tightly to form a secure burrito.
Add the avocado oil to the skillet over medium heat and place the burrito seam-side down, toasting for 1-2 minutes per side until the exterior is golden and crispy.