YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean turkey chorizo and fluffy eggs tucked into a whole wheat tortilla, pan-seared until the outside is golden and perfectly crispy.
INGREDIENTS
4 oz ground turkey
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
2 large eggs
0.5 large whole wheat tortilla
0.5 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0 tsp avocado oil
PREPARATION
Heat a non-stick skillet over medium-high heat and add the ground turkey along with the smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper.
Sauté the turkey until fully cooked and browned, breaking it into small crumbles as it cooks to distribute the spices.
Toss in the diced red bell pepper and yellow onion, cooking for 3-4 minutes until the vegetables are tender and slightly caramelized.
In a small bowl, whisk the eggs then pour them into the skillet, stirring gently until they are scrambled and fully combined with the meat and vegetables.
Lay the whole wheat tortilla flat on a clean surface, place the egg and turkey filling in the center, sprinkle with shredded cheddar, and fold in the sides to roll it up tightly.
Wipe the skillet clean, add the avocado oil, and toast the burrito seam-side down for 2 minutes per side until the exterior is crunchy and the cheese is melted.