YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean turkey chorizo and fluffy scrambled eggs are wrapped in a whole wheat tortilla and pan-seared until the exterior is perfectly golden and crisp.
INGREDIENTS
4 oz ground turkey
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp dried oregano
1 large egg
0.5 cup egg whites
1 medium whole wheat tortilla
0.5 oz shredded sharp cheddar cheese
1 tsp ghee
0.25 cup diced red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium non-stick skillet over medium-high heat, add the ground turkey, smoked paprika, cumin, garlic powder, and oregano.
Break up the meat with a spatula and cook until browned and cooked through, then remove from the pan and set aside.
Wipe the skillet clean and melt half of the ghee over medium heat.
Add the diced red bell pepper and sauté for 2-3 minutes until softened.
Whisk the whole egg and egg whites together with sea salt and black pepper, then pour into the skillet with the peppers.
Scramble the eggs gently until just set, then stir in the cooked turkey chorizo.
Place the tortilla on a flat surface and layer the egg and turkey mixture in the center, topping with the shredded cheddar cheese.
Fold in the sides and roll tightly to form a burrito.
Melt the remaining ghee in the skillet and place the burrito seam-side down, toasting for 1-2 minutes per side until golden and crispy.