YOUR SOLIN GENERATED RECIPE
Smoky Chorizo and Egg Breakfast Burrito
Pan-seared lean chorizo and fluffy scrambled eggs are tucked into a warm tortilla with melted cheddar and crisp peppers for a savory, protein-packed start to your day.
INGREDIENTS
2 oz ground pork
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
2 large eggs
0.25 cup liquid egg whites
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 cup baby spinach
0.25 oz sharp cheddar cheese
0.5 medium whole wheat tortilla
PREPARATION
In a small bowl, combine the ground pork with smoked paprika, garlic powder, oregano, salt, and pepper to create a clean chorizo seasoning.
Heat a non-stick skillet over medium-high heat and cook the seasoned pork, breaking it into small crumbles until browned and cooked through.
Add the diced red bell pepper and yellow onion to the skillet, sautéing until they are tender and slightly caramelized.
Whisk the eggs and egg whites together, then pour them into the skillet, stirring gently until the eggs are soft and fluffy.
Stir in the baby spinach until just wilted, then sprinkle the shredded cheddar cheese over the mixture and remove from heat.
Warm the whole wheat tortilla in a separate dry pan 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 to serve.