YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy scrambled eggs wrapped in a toasted tortilla with crisp bell peppers and creamy avocado for a satisfying crunch.
INGREDIENTS
1.5 oz ground turkey chorizo
1 large eggs
0.5 cup egg whites
0.5 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 whole avocado
PREPARATION
Finely dice the red bell pepper and yellow onion.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the ground turkey chorizo to the pan, breaking it up with a spatula until browned and cooked through.
Stir in the diced onions and peppers, sautéing for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the large eggs, egg whites, sea salt, and black pepper.
Pour the egg mixture into the skillet with the chorizo and vegetables, stirring gently until the eggs are just set and fluffy.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable and slightly toasted.
Place the chorizo and egg scramble in the center of the tortilla, top with sliced avocado, and fold tightly into a burrito.