YOUR SOLIN GENERATED RECIPE
Chorizo and Potato Breakfast Skillet
Sautéed spicy chorizo and crispy golden potatoes are tossed with vibrant bell peppers and topped with perfectly set eggs for a savory, protein-packed start.
INGREDIENTS
1.5 oz ground pork chorizo
0.75 cup Yukon Gold potato
2 large eggs
0.5 cup liquid egg whites
0.25 cup red bell pepper
0.25 cup yellow onion
1 cup fresh baby spinach
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat a medium non-stick skillet over medium-high heat and add the avocado oil.
Add the diced potatoes to the skillet, season with half the salt and pepper, and cook for 8-10 minutes until golden and tender.
Push the potatoes to the side and add the chorizo, onion, and bell pepper, breaking up the meat with a spatula until browned and cooked through.
Stir the fresh baby spinach into the mixture until just wilted.
In a small bowl, whisk together the whole eggs and egg whites with the remaining salt and pepper.
Pour the egg mixture over the skillet contents, reduce heat to medium-low, and cover for 3-4 minutes until the eggs are set.
Garnish with chopped fresh cilantro and serve immediately.