YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean turkey chorizo and fluffy scrambled eggs wrapped in a toasted whole wheat tortilla with vibrant bell peppers and a salty sprinkle of feta.
INGREDIENTS
4 oz Ground turkey chorizo
2 large Eggs
0.25 cup Liquid egg whites
0.5 medium Whole wheat tortilla
0.5 cup Bell peppers
0.25 tsp Avocado oil
1 tbsp Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat a non-stick skillet over medium-high heat and add the ground turkey chorizo, breaking it apart with a spatula until browned and crispy.
Remove the chorizo from the pan and set aside, then add the avocado oil and bell peppers to the same skillet, sautéing until tender.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Lower the heat to medium, pour the egg mixture into the skillet with the peppers, and scramble gently until just set.
Place the whole wheat tortilla on a flat surface, layer the cooked chorizo and scrambled eggs in the center, and sprinkle with feta cheese.
Fold the sides of the tortilla in and roll tightly, then place the burrito seam-side down in the skillet for 1 minute per side until golden and crispy.