YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Sautéed turkey chorizo and fluffy scrambled eggs wrapped in a warm whole wheat tortilla with creamy avocado and crisp peppers for a satisfying morning bite.
INGREDIENTS
4 oz Lean turkey chorizo
1 large Eggs
0.5 cup Egg whites
0.25 cup Red bell pepper
0.25 cup Red onion
0.5 medium Whole wheat tortilla
0.13 whole Avocado
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the lean turkey chorizo, diced red bell pepper, and red onion to the skillet, cooking until the meat is browned and the vegetables are tender.
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Lower the heat slightly and pour the egg mixture into the skillet with the chorizo and vegetables.
Gently fold the eggs with a spatula until they are just set and fluffy, then remove the skillet from the heat.
Warm the whole wheat tortilla in a dry pan or microwave for 15 seconds until pliable.
Spread the avocado onto the center of the tortilla and top with the chorizo and egg scramble.
Fold in the sides of the tortilla and roll it up tightly to serve.