YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared turkey chorizo and fluffy scrambled eggs tucked into a toasted tortilla with vibrant salsa and fresh greens.
INGREDIENTS
4 oz ground turkey chorizo
1 large egg
0.5 cup egg whites
1 medium whole wheat tortilla
1 cup baby spinach
2 tbsp salsa verde
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat and brown the ground turkey chorizo until fully cooked and slightly crisp.
In a small bowl, whisk together the egg, egg whites, sea salt, and black pepper until the mixture is well combined and frothy.
Add the baby spinach to the skillet with the chorizo, stirring for one minute until just wilted, then pour in the egg mixture.
Gently scramble the eggs with the chorizo and spinach until just set, then stir in the salsa verde and remove from heat.
Place the filling in the center of the tortilla, fold in the sides, and roll tightly before returning the burrito to the skillet for one minute per side until golden and crunchy.