YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed chorizo and fluffy scrambled eggs are wrapped in a toasted tortilla, creating a smoky and satisfying breakfast with a crisp golden exterior.
INGREDIENTS
1.5 oz ground pork chorizo
2 large eggs
0.5 cup egg whites
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
0 tsp avocado oil
PREPARATION
Heat avocado oil in a non-stick skillet over medium-high heat.
Add the ground pork chorizo, diced bell pepper, and onion to the pan, sautéing until the meat is browned and the vegetables are tender.
In a small bowl, whisk together the eggs, egg whites, sea salt, black pepper, and smoked paprika until well combined.
Lower the heat to medium and pour the egg mixture into the skillet, stirring gently with a spatula until soft curds form and the eggs are just set.
Warm the whole wheat tortilla in a separate dry skillet for 30 seconds per side until soft and pliable.
Spoon the egg and chorizo mixture into the center of the tortilla, fold in the sides, and roll tightly into a burrito.
Place the assembled burrito back in the skillet over medium heat for 1 minute per side until the exterior is golden and crispy.