NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey chorizo

2 large eggs

0.5 cup egg whites

1 cup baby spinach

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 2

  Add the diced yellow onion and red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.

• 3

  Add the ground turkey chorizo to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through.

• 4

  In a small bowl, whisk together the whole eggs and egg whites until well combined.

• 5

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

• 6

  Stir gently and continuously with a spatula to create soft curds.

• 7

  When the eggs are nearly set, fold in the fresh baby spinach and continue to cook just until the leaves are wilted.

• 8

  Season the scramble with sea salt and black pepper.

• 9

  Transfer to a plate and garnish with freshly chopped cilantro before serving.