YOUR SOLIN GENERATED RECIPE
Crispy Chorizo & Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy egg whites wrapped in a toasted whole wheat tortilla for a savory, protein-packed breakfast with a satisfying crunch.
INGREDIENTS
1 tsp avocado oil
3 oz ground turkey chorizo
0.25 cup bell peppers
0.25 cup red onion
1 large egg
0.75 cup egg whites
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole wheat tortilla
PREPARATION
Heat a large skillet over medium heat and add the avocado oil.
Add the ground turkey chorizo, breaking it apart with a wooden spoon until browned and cooked through.
Toss in the diced bell peppers and red onion, sautéing until the vegetables are tender and slightly caramelized.
In a small bowl, whisk together the whole egg, egg whites, sea salt, and black pepper.
Pour the egg mixture into the skillet with the chorizo and vegetables, scrambling gently until just set.
Warm the whole wheat tortilla in a separate dry pan, then fill with the egg and chorizo mixture.
Fold the burrito tightly and place it back in the hot pan for 1 minute per side until the exterior is golden and crispy.