YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed spicy chorizo and fluffy egg whites folded into a toasted tortilla with creamy avocado for a satisfying, protein-packed crunch.
INGREDIENTS
0.5 oz ground pork chorizo
1 large egg
0.75 cup egg whites
0.25 cup bell pepper
0.25 cup red onion
0.5 medium whole wheat tortilla
0.13 whole avocado
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat a non-stick skillet over medium-high heat and add the ground chorizo, breaking it apart with a wooden spoon until browned and crispy.
Toss in the diced bell peppers and red onions, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.
In a small bowl, whisk together the whole egg, egg whites, sea salt, and black pepper until well combined.
Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and veggies, stirring gently until the eggs are just set and fluffy.
Stir in the nutritional yeast for a savory, dairy-free cheesy flavor.
Warm the tortilla in a separate pan, then fill the center with the egg mixture and top with sliced avocado.
Fold the sides of the tortilla in and roll tightly, then place the burrito seam-side down in the hot skillet for 1 minute to create a golden, crispy seal.