YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Sautéed turkey chorizo and fluffy eggs wrapped in a warm tortilla with creamy avocado and crisp peppers for a savory, protein-packed start.
INGREDIENTS
3 oz ground turkey chorizo
1 large egg
0.5 cup liquid egg whites
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.13 whole avocado
1 tbsp fresh cilantro
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the ground turkey chorizo, diced red bell pepper, and yellow onion to the skillet.
Sauté for 5-7 minutes, breaking up the chorizo with a spatula, until the meat is browned and vegetables are tender.
In a small bowl, whisk together the large egg, liquid egg whites, sea salt, and black pepper.
Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and vegetables.
Gently scramble the eggs with a spatula for 2-3 minutes until they are just set and fluffy.
Warm the whole wheat tortilla in a separate dry pan or over an open flame for 30 seconds per side.
Place the tortilla on a flat surface and layer the egg and chorizo mixture in the center.
Top with sliced avocado and fresh cilantro before folding the sides in and rolling tightly into a burrito.