YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared turkey chorizo and fluffy eggs wrapped in a toasted tortilla with melted cheddar and crisp peppers for a satisfying crunch.
INGREDIENTS
3 oz ground turkey chorizo
2 large eggs
0.25 cup liquid egg whites
1 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are softened and slightly charred.
Add the ground turkey chorizo to the pan, breaking it apart with a wooden spoon and cooking until browned and crispy.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper.
Reduce the skillet heat to medium and pour the egg mixture over the chorizo and vegetables.
Gently scramble the eggs with a spatula until they are just set and no longer liquid.
Lay the whole wheat tortilla flat and sprinkle the shredded sharp cheddar cheese in the center.
Spoon the warm egg and chorizo mixture over the cheese, then fold in the sides and roll the tortilla tightly to form a burrito.
Wipe the skillet clean and place the burrito seam-side down back in the pan over medium heat.
Toast the burrito for 1-2 minutes per side until the exterior is golden brown and the cheese inside is fully melted.