YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy scrambled eggs folded into a toasted tortilla with crisp peppers for a protein-packed, savory breakfast.
INGREDIENTS
4 oz ground turkey chorizo
2 large eggs
0.5 cup egg whites
0.5 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the ground turkey chorizo, diced yellow onion, and red bell pepper to the skillet, cooking for 5-7 minutes until the meat is browned and the vegetables are tender.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Reduce the skillet heat to medium and pour the egg mixture over the chorizo and vegetables, gently scrambling until the eggs are just set.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds to ensure it is pliable.
Spoon the chorizo and egg scramble into the center of the tortilla and sprinkle with fresh cilantro.
Fold the sides of the tortilla inward and roll tightly to form a burrito.
Place the burrito seam-side down back into the hot skillet for 1-2 minutes per side until the exterior is golden and crispy.