YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs folded into a whole wheat tortilla with melted cheddar, then pan-seared until the exterior is perfectly golden and crisp.
INGREDIENTS
2.5 oz ground turkey chorizo
2 large eggs
0.5 cup egg whites
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat a non-stick skillet over medium heat and add the turkey chorizo, breaking it apart with a spatula until browned and cooked through.
Add the diced bell peppers and onions to the skillet with the chorizo, sautéing for 3-4 minutes until the vegetables are tender and fragrant.
In a small bowl, whisk together the whole eggs and egg whites with sea salt and black pepper.
Pour the egg mixture into the skillet with the chorizo and vegetables, gently scrambling until the eggs are just set but still moist.
Lay the whole wheat tortilla flat and sprinkle the shredded cheddar cheese in the center, then top with the chorizo and egg mixture.
Fold the sides of the tortilla inward and roll tightly to form a burrito.
Wipe the skillet clean, add the avocado oil, and place the burrito seam-side down over medium heat.
Grill for 1-2 minutes per side until the tortilla is crispy and the cheese inside is fully melted.