YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy scrambled eggs wrapped in a toasted tortilla with crisp peppers for a satisfying and savory morning bite.
INGREDIENTS
4 oz ground turkey chorizo
2 large eggs
0.5 cup egg whites
1 medium whole wheat tortilla
0.25 cup diced bell pepper
0.25 cup diced red onion
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the ground turkey chorizo, breaking it apart with a spatula until browned and crispy.
Stir in the diced bell pepper and red onion, cooking until the vegetables are tender and fragrant.
In a small bowl, whisk the eggs and egg whites together with sea salt and black pepper.
Reduce the heat to medium and pour the egg mixture into the skillet with the chorizo and vegetables.
Gently scramble the eggs until they are fully set and no liquid remains.
Lightly toast the whole wheat tortilla in a separate pan until warm and pliable.
Place the chorizo and egg filling in the center of the tortilla, fold the sides, and roll tightly.
Return the burrito to the skillet for 1 minute per side until the exterior is golden and crisp.