YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs folded into a toasted tortilla with melted cheddar and crisp peppers for a savory, satisfying crunch.
INGREDIENTS
4 oz Ground turkey chorizo
2 large Eggs
0.5 oz Shredded sharp cheddar cheese
0.5 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Avocado oil
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the diced yellow onion and red bell pepper to the skillet and sauté until softened and slightly caramelized.
Add the ground turkey chorizo to the pan, breaking it up with a spatula, and cook until browned and crispy.
In a small bowl, whisk the eggs with sea salt and black pepper, then pour into the skillet with the chorizo and vegetables.
Gently scramble the eggs until just set, then sprinkle the shredded cheddar cheese over the top to melt.
Warm the tortilla in a separate dry pan until pliable, then fill the center with the chorizo and egg mixture.
Roll the burrito tightly and place it back in the hot pan for 1 minute per side until the exterior is golden and crispy.