NUTRITION

SERVINGS

INGREDIENTS

1.5 oz ground pork chorizo

3 large eggs

0.5 cup egg whites

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh cilantro

PREPARATION

• 1

  Place a medium non-stick skillet over medium heat and add the ground chorizo, breaking it apart with a wooden spoon.

• 2

  Cook the chorizo for 4-5 minutes until browned and slightly crispy, then add the diced red bell pepper and yellow onion to the pan.

• 3

  Sauté the vegetables in the chorizo fat for 3 minutes until the onions are translucent and the peppers are tender.

• 4

  In a small bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and smoked paprika until well combined.

• 5

  Lower the heat to medium-low and add the baby spinach to the skillet, stirring until just wilted.

• 6

  Pour the egg mixture into the skillet and gently fold with a spatula, cooking until the eggs are set but still moist.

• 7

  Remove from heat immediately and garnish with fresh chopped cilantro before serving.