YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared chorizo and fluffy egg whites folded into a warm tortilla with crisp red onions and vibrant spinach for a savory, protein-packed start.
INGREDIENTS
2 oz Ground pork chorizo
0.75 cup Liquid egg whites
1 medium Whole wheat tortilla
1 cup Fresh baby spinach
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Heat a non-stick skillet over medium-high heat.
Add the ground chorizo and diced red onion, breaking the meat apart with a spatula until browned and crispy.
Lower the heat to medium and stir in the baby spinach until just wilted.
Pour the liquid egg whites into the skillet, seasoning with sea salt and black pepper.
Gently scramble the eggs with the chorizo mixture until fully set and fluffy.
Warm the tortilla in a separate dry pan or over an open flame for 15 seconds per side.
Spoon the chorizo and egg mixture into the center of the tortilla.
Top with fresh cilantro, roll tightly, and serve immediately.