YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs are folded into a toasted tortilla with creamy avocado and crisp peppers for a smoky, high-protein breakfast.
INGREDIENTS
0.25 tsp avocado oil
0.25 cup diced yellow onion
0.25 cup diced red bell pepper
3 oz ground turkey chorizo
2 large eggs
0.5 cup liquid egg whites
0.13 tsp sea salt
0.13 tsp black pepper
1 cup baby spinach
0.5 medium whole wheat tortilla
0.25 whole avocado
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables have softened.
Add the ground turkey chorizo to the pan, breaking it up with a spatula and cooking until it is browned and slightly crispy.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper.
Pour the egg mixture into the skillet with the chorizo and vegetables, then add the baby spinach.
Gently scramble the mixture until the eggs are just set and the spinach has wilted.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side, then spread the mashed avocado across the center.
Spoon the chorizo egg scramble onto the tortilla, roll it up tightly, and sear the burrito seam-side down in the skillet for 1 minute until golden and sealed.