NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey chorizo

2 large eggs

0.5 cup liquid egg whites

1 medium whole wheat tortilla

0.5 cup red bell pepper

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Heat avocado oil in a non-stick skillet over medium-high heat.

• 2

  Add the turkey chorizo and diced bell peppers to the pan, sautéing until the meat is browned and crispy.

• 3

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

• 4

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

• 5

  Gently fold in the baby spinach and scramble the mixture until the eggs are just set and the spinach is wilted.

• 6

  Warm the tortilla in a separate dry pan over medium heat for 30 seconds per side until pliable.

• 7

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

• 8

  Place the burrito back in the hot skillet, seam-side down, for 30 seconds to seal and add an extra crunch to the exterior.