NUTRITION

SERVINGS

INGREDIENTS

2 oz Ground pork chorizo

2 large Eggs

0.5 cup Egg whites

0.5 medium Whole wheat tortilla

1 cup Fresh baby spinach

2 tbsp Salsa verde

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

PREPARATION

• 1

  Place the ground chorizo in a non-stick skillet over medium-high heat and cook until browned and slightly crispy, breaking it into small crumbles.

• 2

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

• 3

  Add the fresh baby spinach to the skillet with the chorizo and sauté for 1 minute until wilted.

• 4

  Reduce the heat to medium and pour the egg mixture over the chorizo and spinach, scrambling gently until the eggs are just set.

• 5

  Warm the tortilla in a separate pan or microwave, then fill the center with the egg and chorizo mixture and top with salsa verde.

• 6

  Fold the sides of the tortilla in and roll tightly to form a burrito.

• 7

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

• 8

  Press down slightly and sear for 1-2 minutes per side until the exterior is golden brown and crisp.