NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey chorizo

0.5 cup liquid egg whites

1 large egg

1 medium whole wheat tortilla

1 cup fresh baby spinach

0.25 cup red bell pepper

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

2 tbsp salsa verde

PREPARATION

• 1

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

• 2

  Toss in the diced red bell pepper and sauté for 3 minutes until softened, then stir in the baby spinach until just wilted.

• 3

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

• 4

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

• 5

  Place the whole wheat tortilla on a flat surface, pile the egg and chorizo mixture into the center, and top with fresh cilantro and salsa verde.

• 6

  Fold the sides of the tortilla in and roll tightly, then return the burrito to the skillet for 1 minute per side to achieve a golden, toasted exterior.