NUTRITION

SERVINGS

INGREDIENTS

1 oz pork chorizo

2 large eggs

0.5 cup egg whites

0.5 medium whole wheat tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp salsa verde

PREPARATION

• 1

  Place the pork chorizo in a non-stick skillet over medium-high heat, breaking it apart with a spatula until it is browned and crispy.

• 2

  Add the diced red bell pepper and yellow onion to the skillet with the chorizo, sautéing for 3-4 minutes until the vegetables are tender.

• 3

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

• 4

  Lower the heat to medium and pour the egg mixture into the skillet, stirring gently with the chorizo and vegetables until the eggs are just set and fluffy.

• 5

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

• 6

  Spoon the egg and chorizo mixture into the center of the tortilla, top with fresh cilantro and salsa verde.

• 7

  Fold in the sides and roll the tortilla tightly, then place the burrito back in the hot pan for 30 seconds per side to seal and add a final crunch.