YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean turkey chorizo and fluffy eggs folded into a toasted tortilla with melted cheddar and crisp bell peppers for a smoky, satisfying crunch.
INGREDIENTS
3 oz ground turkey chorizo
1 large egg
0.5 cup egg whites
1 medium whole wheat tortilla
0.5 oz cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey chorizo, diced onion, and bell pepper, sautéing until the meat is browned and vegetables are tender.
In a small bowl, whisk together the whole egg and egg whites with sea salt and black pepper.
Lower the skillet heat to medium and pour the egg mixture over the chorizo and vegetables, scrambling gently until just set.
Sprinkle the cheddar cheese over the egg mixture and allow it to melt for 30 seconds.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.
Place the egg and chorizo filling in the center of the tortilla, fold in the sides, and roll tightly.
Return the assembled burrito to the hot pan for 1 minute per side until the exterior is golden and crispy.