NUTRITION

SERVINGS

INGREDIENTS

1.5 oz ground pork chorizo

2 large eggs

0.5 cup egg whites

0.5 medium whole wheat tortilla

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

2 tbsp fresh salsa

PREPARATION

• 1

  In a medium non-stick skillet over medium-high heat, cook the ground pork chorizo until browned and crispy, about 5-6 minutes.

• 2

  Remove the chorizo from the pan, leaving a small amount of rendered fat, and add the baby spinach to the skillet until just wilted.

• 3

  In a small bowl, whisk the eggs and egg whites with sea salt and black pepper.

• 4

  Lower the skillet heat to medium and pour the egg mixture into the pan, scrambling gently until just set.

• 5

  Warm the tortilla in a separate dry pan or microwave for 10 seconds to make it pliable.

• 6

  Layer the chorizo, scrambled eggs, and spinach in the center of the tortilla, then fold in the sides and roll tightly.

• 7

  Wipe the skillet clean, add avocado oil, and place the burrito seam-side down over medium heat.

• 8

  Toast for 1-2 minutes per side until the exterior is golden and crispy, then serve with fresh salsa.