YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs wrapped in a toasted tortilla with crisp bell peppers for a smoky and satisfying meal.
INGREDIENTS
3 oz Ground turkey chorizo
1 large Egg
0.5 cup Egg whites
0.5 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Heat a non-stick skillet over medium heat with avocado oil.
Add the diced onion and bell pepper, sautéing until softened and slightly caramelized.
Add the ground turkey chorizo to the pan, breaking it up with a spatula until browned and crispy.
In a small bowl, whisk together the whole egg and egg whites with sea salt and black pepper.
Pour the egg mixture into the skillet with the chorizo and veggies, scrambling gently until just set.
Warm the tortilla in a separate dry pan or over an open flame until pliable.
Place the chorizo and egg mixture in the center of the tortilla, sprinkle with fresh cilantro, and fold into a tight burrito.
Place the folded burrito back in the skillet for 1 minute per side to achieve a golden, crunchy exterior.