YOUR SOLIN GENERATED RECIPE
Hearty Breakfast Burrito with Chorizo and Potatoes
Sautéed lean turkey chorizo and crispy gold potatoes wrapped in a warm tortilla with fluffy eggs for a protein-packed, smoky start to your morning.
INGREDIENTS
4 oz ground turkey
0.5 tsp smoked paprika
0.25 tsp cumin
0.25 tsp garlic powder
0.5 cup Yukon gold potato
0 tsp avocado oil
1 large eggs
0.25 cup egg whites
0.5 medium whole wheat tortilla
2 tbsp fresh salsa
0.25 cup spinach
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat avocado oil in a non-stick skillet over medium heat.
Add cubed Yukon gold potatoes and cook until golden brown and tender, about 8-10 minutes.
Add ground turkey, smoked paprika, cumin, and garlic powder to the skillet, breaking up the meat with a spatula until fully browned.
Whisk the eggs and egg whites together with sea salt and black pepper in a small bowl.
Pour the egg mixture into the skillet with the turkey and potatoes, stirring gently to scramble until just set.
Fold in the chopped spinach and cook for 30 seconds until wilted.
Briefly warm the whole wheat tortilla in a dry pan, then fill with the chorizo-potato scramble and top with fresh salsa.
Roll the burrito tightly, tucking in the sides, and serve immediately.