YOUR SOLIN GENERATED RECIPE
Hearty Chorizo and Egg Breakfast Burrito
Sautéed turkey chorizo and fluffy scrambled eggs folded into a toasted tortilla with crisp peppers for a savory, protein-packed start to your day.
INGREDIENTS
3 oz ground turkey chorizo
2 large eggs
0.5 cup liquid egg whites
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp avocado oil
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the ground turkey chorizo to the pan, breaking it up with a spatula until browned and cooked through.
Stir in the diced red bell pepper and yellow onion, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper.
Pour the egg mixture into the skillet with the chorizo and vegetables, stirring gently until the eggs are just set and fluffy.
Warm the whole wheat tortilla in a separate dry pan over medium heat for about 15 seconds per side until pliable.
Spoon the chorizo and egg scramble into the center of the warm tortilla and garnish with fresh cilantro.
Fold in the sides of the tortilla and roll it tightly to seal before serving.