YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared turkey chorizo and fluffy scrambled eggs are folded into a toasted tortilla with melted cheddar and crisp peppers for a satisfying, savory bite.
INGREDIENTS
3 oz ground turkey chorizo
2 large eggs
0.5 cup liquid egg whites
0.5 medium whole wheat tortilla
0.25 cup bell peppers
0.25 cup red onion
0.25 tsp avocado oil
0.5 tbsp sharp cheddar cheese
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey chorizo, diced bell peppers, and red onion to the skillet, sautéing until the meat is browned and the vegetables are tender.
In a small mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper.
Reduce the skillet heat to medium and pour the egg mixture over the chorizo and vegetables.
Gently scramble the eggs with a spatula until they are just set and no longer liquid.
Sprinkle the shredded sharp cheddar cheese over the egg mixture and remove the pan from the heat.
Warm the whole wheat tortilla in a separate dry pan for about 30 seconds per side until soft and pliable.
Spoon the egg and chorizo filling into the center of the tortilla, fold in the sides, and roll it up tightly.
Place the assembled burrito back into the hot skillet for 1 minute per side to create a golden, crispy exterior before serving.