YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean turkey chorizo and fluffy eggs tucked into a toasted tortilla with melted cheddar and crisp peppers for a satisfying, smoky crunch.
INGREDIENTS
4 oz ground turkey
1 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp avocado oil
0.25 cup yellow onion
0.5 cup bell pepper
1 large egg
0.5 cup liquid egg whites
1 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
PREPARATION
In a small bowl, combine the ground turkey with smoked paprika, cumin, garlic powder, chili powder, sea salt, and black pepper until well incorporated.
Heat avocado oil in a non-stick skillet over medium-high heat; add the seasoned turkey and cook, breaking it apart with a spatula until browned and slightly crispy.
Toss in the diced onion and bell pepper, sautéing for 3 to 4 minutes until the vegetables are tender and the onions are translucent.
In a separate bowl, whisk together the whole egg and liquid egg whites, then pour the mixture into the skillet with the turkey and vegetables.
Gently fold the eggs into the mixture until they are just set and fluffy, then remove the skillet from the heat.
Lay the tortilla flat and sprinkle the shredded cheddar cheese in the center, then top with the warm chorizo and egg mixture.
Fold in the sides of the tortilla and roll tightly; return the burrito to the skillet over medium heat for 1 minute per side until the exterior is golden and crisp.