YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean turkey chorizo and fluffy scrambled eggs nestled in a toasted tortilla with crisp peppers and melted sharp cheddar for a savory and satisfying crunch.
INGREDIENTS
3 oz ground turkey chorizo
1 large egg
0.5 cup egg whites
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
1 tbsp sharp cheddar cheese
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the red bell pepper and yellow onion.
Heat a non-stick skillet over medium-high heat and add the avocado oil.
Add the ground turkey chorizo, onion, and bell pepper to the skillet, breaking up the meat with a spatula until browned and the vegetables are tender.
In a small bowl, whisk together the whole egg, egg whites, sea salt, and black pepper.
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.
Remove the mixture from the heat and stir in the sharp cheddar cheese until melted.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.
Place the chorizo and egg filling in the center of the tortilla, fold in the sides, and roll tightly.
Place the assembled burrito back into the hot pan for 1-2 minutes per side until the exterior is golden and crispy.