YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared turkey chorizo and fluffy scrambled eggs tucked into a toasted tortilla with melted cheddar and crisp bell peppers for a smoky, satisfying start to your day.
INGREDIENTS
3 oz ground turkey chorizo
2 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
0.25 cup non-fat Greek yogurt
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Finely dice the red bell pepper and yellow onion.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the turkey chorizo, breaking it up with a spatula, and cook until browned and slightly crispy.
Add the diced peppers and onions to the skillet with the chorizo, sautéing for 3-4 minutes until the vegetables are tender.
In a small bowl, whisk the eggs with sea salt and black pepper. Lower the heat to medium and pour the eggs into the skillet with the chorizo mixture. Gently scramble until just set.
Warm the tortilla in a separate dry pan for 30 seconds per side until pliable.
Spread the Greek yogurt down the center of the tortilla, then top with the egg and chorizo mixture.
Sprinkle with shredded cheddar cheese and fresh cilantro.
Fold in the sides of the tortilla and roll tightly. Optional: Place the rolled burrito back in the skillet for 1 minute per side to create a golden, crispy exterior.