YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs wrapped in a toasted tortilla, creating a smoky and satisfying handheld meal with vibrant greens.
INGREDIENTS
4 oz ground turkey chorizo
2 large eggs
0.25 cup egg whites
1 medium whole wheat tortilla
0.5 cup baby spinach
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.
Add the ground turkey chorizo to the skillet and cook until browned and crispy, breaking it into small crumbles with a spatula.
In a small mixing bowl, whisk together the eggs, egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture into the skillet with the chorizo and add the baby spinach.
Gently scramble the eggs with the chorizo and spinach until the eggs are just set and the spinach has wilted.
Warm the tortilla slightly, then place the chorizo and egg scramble in the center and fold it tightly into a burrito.
Wipe the skillet clean and return it to medium heat. Place the burrito seam-side down in the pan.
Toast the burrito for 1-2 minutes per side until the exterior is golden brown and crispy.