YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean turkey chorizo and fluffy eggs wrapped in a toasted whole wheat tortilla with vibrant peppers and fresh spinach for a satisfying, protein-packed crunch.
INGREDIENTS
3 oz Ground turkey chorizo
2 large Eggs
0.5 cup Egg whites
1 medium Whole wheat tortilla
1 tsp Avocado oil
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 cup Baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey chorizo, breaking it apart with a spatula until browned and crispy.
Add the diced onions and bell peppers to the skillet, sautéing until the vegetables are softened and fragrant.
Whisk the whole eggs and egg whites together in a small bowl, then pour the mixture into the skillet.
Gently fold the eggs with the chorizo and veggies until just set, then stir in the baby spinach until wilted.
Season the mixture with sea salt and black pepper.
Warm the tortilla in a separate dry pan for 30 seconds per side until pliable.
Fill the center of the tortilla with the egg and chorizo mixture, then roll it up tightly, tucking in the sides.
Place the burrito seam-side down in the hot skillet for 1 minute to create a golden, crispy seal before serving.