YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed spicy turkey chorizo and fluffy scrambled eggs wrapped in a toasted tortilla with melted sharp cheddar and crisp bell peppers.
INGREDIENTS
4 oz ground turkey chorizo
1 large eggs
0.5 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the red bell pepper and yellow onion into uniform pieces.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey chorizo to the pan, breaking it apart with a wooden spoon until browned and slightly crispy.
Toss in the diced peppers and onions, sautéing for 3 to 4 minutes until they are softened and fragrant.
In a small bowl, whisk the eggs with sea salt and black pepper until well combined.
Lower the skillet heat to medium and pour in the eggs, stirring gently with a spatula until they are just set and fluffy.
Warm the tortilla in a separate dry skillet for 30 seconds per side until it becomes soft and pliable.
Transfer the egg and chorizo mixture to the center of the tortilla and sprinkle with the shredded cheddar cheese.
Fold the sides of the tortilla inward and roll it tightly into a burrito shape.
Place the burrito seam-side down back into the hot skillet for 1 minute to seal the edge and create a golden, crispy exterior.