YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy scrambled eggs wrapped in a toasted whole wheat tortilla for a satisfying, protein-packed meal with a smoky kick.
INGREDIENTS
3 oz ground turkey chorizo
2 large eggs
0.5 cup egg whites
0.5 medium whole wheat tortilla
0.5 tsp avocado oil
0.5 cup bell pepper
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add ground turkey chorizo and cook until browned, breaking it apart with a spatula.
Toss in diced bell peppers and red onions, sautéing until the vegetables are tender and slightly caramelized.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper.
Pour the egg mixture into the skillet with the chorizo and veggies, scrambling gently until just set.
Warm the whole wheat tortilla in a separate dry pan or over an open flame until pliable.
Fill the center of the tortilla with the egg and chorizo mixture, then sprinkle with fresh cilantro.
Fold the sides in and roll tightly, then place the burrito back in the skillet for 1 minute per side to achieve a golden, crispy exterior.