IN THE KITCHEN
Servings: 6-8
1/4 cup olive oil
1 cup chopped red onion
1 tsp garlic granules
1 tsp fresh ground black pepper
12 oz soy chorizo
6 eggs, scrambled
Toppings: baby spinach, shredded pepperjack, chopped red onions
Saute the onion and seasonings in olive oil on medium heat until soft, about 5 minutes. Add chorizo. Saute about 5 minutes, stirring constantly. Raise heat slightly, add scrambled eggs and stir constantly until cooked, about 8 minutes.
Serve in a warm whole wheat tortilla, topped with baby spinach or other greens, shredded pepperjack, and a scant tsp. of chopped red onion
Neil and Hilary Bernstein of Veggie Trails
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