YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy eggs wrapped in a toasted tortilla, served with a dollop of cool Greek yogurt for a zesty and satisfying morning bite.
INGREDIENTS
3 oz ground turkey chorizo
1 large egg
0.5 cup liquid egg whites
1 medium whole wheat tortilla
0.5 cup diced bell pepper
0.25 cup diced yellow onion
1 tsp extra virgin olive oil
0.25 cup plain nonfat Greek yogurt
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced bell pepper and onion until softened.
Add the turkey chorizo to the skillet and cook for 5 minutes until browned and cooked through.
In a small bowl, whisk together the whole egg and egg whites until well combined.
Pour the egg mixture into the skillet with the chorizo and vegetables, scrambling gently until the eggs are fluffy and set.
Season the mixture with sea salt and black pepper.
Warm the tortilla in a separate pan, then fill with the chorizo and egg mixture, rolling it up tightly into a burrito.
Place the burrito back in the skillet for 1 minute per side until the exterior is golden and crispy, then serve with Greek yogurt.