YOUR SOLIN GENERATED RECIPE
Crispy Chorizo & Egg Breakfast Burrito
Pan-seared chorizo and fluffy eggs tucked into a toasted tortilla with vibrant peppers for a smoky, protein-packed start to your day.
INGREDIENTS
1 oz ground pork chorizo
1 large eggs
0.75 cup liquid egg whites
0.5 medium whole wheat tortilla
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh salsa
0.25 tsp avocado oil
PREPARATION
Heat avocado oil in a large non-stick skillet over medium-high heat.
Add the ground chorizo, breaking it apart with a spatula until it is browned and crispy.
Toss in the diced bell pepper and onion, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Whisk the whole eggs and egg whites together in a small bowl with the sea salt and black pepper.
Lower the skillet heat to medium and pour the egg mixture over the chorizo and vegetables.
Scramble gently until the eggs are just set and no longer liquid.
Warm the tortilla in a separate dry pan or over an open flame for 30 seconds per side until pliable.
Spoon the chorizo and egg mixture into the center of the tortilla, top with fresh salsa, and roll tightly.
Optional: Place the rolled burrito back in the skillet for 1 minute per side to achieve a golden, crunchy exterior.