NUTRITION

SERVINGS

INGREDIENTS

1.5 oz ground pork chorizo

1 large egg

0.75 cup egg whites

1 medium whole wheat tortilla

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  In a large non-stick skillet, heat the avocado oil over medium-high heat.

• 2

  Add the ground pork chorizo, breaking it up with a spatula until it is browned and crispy.

• 3

  Toss in the diced red bell pepper and yellow onion, sautéing for 3-4 minutes until the vegetables are tender and slightly charred.

• 4

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

• 5

  Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and vegetables.

• 6

  Gently scramble the eggs until they are just set and fluffy, then remove the pan from heat.

• 7

  Briefly warm the whole wheat tortilla in a separate dry pan or over an open flame until pliable.

• 8

  Spoon the chorizo and egg mixture into the center of the tortilla, fold in the sides, and roll tightly into a burrito.

• 9

  Place the rolled burrito back in the skillet for 30 seconds per side to seal the seam and add extra crunch.