NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey

0.5 tsp smoked paprika

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.25 cup liquid egg whites

0.5 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

1 cup baby spinach

PREPARATION

• 1

  In a small bowl, combine the ground turkey with smoked paprika, cumin, garlic powder, sea salt, and black pepper until well incorporated.

• 2

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are softened and slightly charred.

• 4

  Add the turkey chorizo mixture to the pan, breaking it into small crumbles with a spatula, and cook until browned and fully cooked through.

• 5

  Add the baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 6

  In a separate small bowl, whisk together the whole eggs and liquid egg whites, then pour the mixture into the skillet over the turkey and vegetables.

• 7

  Gently scramble the eggs with the mixture until they are just set but still moist, then remove the skillet from the heat.

• 8

  Warm the whole wheat tortilla in a separate dry pan or over a low flame for 30 seconds per side until pliable.

• 9

  Place the egg and chorizo scramble in the center of the tortilla and sprinkle with the shredded sharp cheddar cheese.

• 10

  Fold the sides of the tortilla inward and roll tightly into a burrito.

• 11

  Place the burrito back into the hot skillet, seam-side down, and toast for 1 minute per side until the exterior is golden and crispy.