YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Sautéed turkey chorizo and fluffy scrambled eggs wrapped in a warm whole wheat tortilla with vibrant peppers and creamy avocado for a satisfying morning bite.
INGREDIENTS
2.5 oz Ground turkey chorizo
2 large Eggs
0.5 cup Liquid egg whites
0.5 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.13 whole Avocado
0.25 tsp Avocado oil
0.13 tsp Sea salt
0.13 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 cooked through.
Toss in the diced bell peppers and onions, sautéing until they are tender and slightly caramelized.
In a small bowl, whisk together the whole eggs and egg whites with sea salt and black pepper.
Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and veggies.
Gently fold the eggs until they are just set and fluffy.
Briefly warm the whole wheat tortilla in a separate pan or over an open flame until pliable.
Place the egg and chorizo mixture in the center of the tortilla, top with sliced avocado, and roll tightly.