NUTRITION

SERVINGS

INGREDIENTS

1 oz ground pork chorizo

1 large egg

0.5 cup liquid egg whites

0.5 medium whole wheat tortilla

0.25 oz sharp cheddar cheese

0.25 cup red bell pepper

0.5 cup fresh baby spinach

1 tbsp plain greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.

• 3

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

• 4

  Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and peppers, stirring gently to scramble.

• 5

  When the eggs are nearly set, fold in the fresh baby spinach until just wilted, then remove the skillet from heat.

• 6

  Warm the tortilla in a separate dry pan for 30 seconds per side, then sprinkle the shredded cheddar cheese in the center to melt slightly.

• 7

  Spread the Greek yogurt onto the tortilla, top with the chorizo and egg scramble, then fold in the sides and roll tightly.

• 8

  Place the burrito back in the hot pan for 1 minute per side, seam-side down first, until the exterior is golden and crispy.