YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared turkey chorizo and fluffy scrambled eggs are tucked into a toasted whole wheat tortilla, creating a satisfying crunch with every bite.
INGREDIENTS
3 oz ground turkey chorizo
2 large eggs
0.5 cup liquid 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
2 tbsp fresh salsa
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 for 3 minutes until softened.
Add the ground turkey chorizo, breaking it into small crumbles with a spatula, and cook until browned and slightly crispy.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Reduce the skillet heat to medium and pour in the egg mixture.
Gently scramble the eggs with the chorizo and vegetables until the eggs are fully set.
Season the mixture with sea salt and black pepper, then remove from heat.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.
Fill the center of the tortilla with the chorizo and egg scramble, top with fresh salsa, and roll into a tight burrito.
Place the burrito back into the hot skillet for 1 minute per side until the exterior is golden and crispy.