YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed spicy chorizo and protein-packed eggs folded into a toasted tortilla with fresh spinach for a satisfyingly crisp finish.
INGREDIENTS
1 oz ground pork chorizo
1 whole egg
0.75 cup egg whites
1 medium sprouted grain tortilla
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp avocado oil
PREPARATION
In a non-stick skillet over medium heat, cook the chorizo until browned and crispy, breaking it apart with a spatula as it cooks.
In a small bowl, whisk together the whole egg, egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture into the skillet with the chorizo, stirring gently until the eggs are just set and fluffy.
Lay the sprouted grain tortilla flat and place the baby spinach in the center, then top with the chorizo and egg scramble.
Fold the sides of the tortilla inward and roll tightly to form a secure burrito.
Wipe the skillet clean, add the avocado oil, and toast the burrito over medium heat for 1-2 minutes per side until golden brown and crunchy.