YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared turkey chorizo and fluffy eggs tucked into a toasted tortilla with melted cheddar and crisp bell peppers for a smoky, satisfying crunch.
INGREDIENTS
4.5 oz ground turkey chorizo
2 large eggs
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.5 cup red bell pepper
0.25 cup yellow onion
0.25 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat avocado oil in a non-stick skillet over medium-high heat.
Add diced onion and bell pepper, sautéing until softened and slightly charred.
Add the ground turkey chorizo to the pan, breaking it up with a spatula until browned and crispy.
In a small bowl, whisk the eggs with salt and pepper, then pour into the skillet with the chorizo and veggies.
Gently scramble the eggs until just set, then sprinkle with shredded cheddar cheese.
Warm the tortilla in a separate dry pan until pliable.
Place the chorizo and egg mixture in the center of the tortilla, fold in the sides, and roll tightly.
Place the burrito back in the hot skillet for 1 minute per side to achieve a golden, crispy exterior.