YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs folded into a toasted tortilla with crisp peppers and onions for a savory, protein-packed start to your day.
INGREDIENTS
4 oz ground turkey chorizo
2 large eggs
0.5 medium grain-free tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tsp avocado oil
1 tbsp plain Greek yogurt
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey chorizo, breaking it up with a spatula until browned and crispy.
Toss in the diced onion and red bell pepper, sautéing for 3-4 minutes until softened.
In a small bowl, whisk the eggs with sea salt and black pepper.
Lower the heat to medium and pour the eggs into the skillet, stirring gently until just set.
Warm the grain-free tortilla in a separate dry pan for 30 seconds per side until pliable.
Spread the Greek yogurt onto the center of the tortilla, then top with the chorizo and egg mixture.
Garnish with fresh cilantro, fold the sides in, and roll tightly into a burrito.
Optional: Sear the finished burrito in the skillet for 1 minute per side for extra crunch.