NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey chorizo

2 large eggs

0.5 cup liquid egg whites

0.5 medium whole wheat tortilla

1 cup fresh baby spinach

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the diced red bell pepper to the skillet with the chorizo and sauté for 3 minutes until the peppers are tender-crisp.

• 3

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

• 4

  Pour the egg mixture into the skillet, stirring gently with the chorizo and peppers until the eggs are scrambled and just barely set.

• 5

  Toss in the fresh baby spinach and stir for 30 seconds until the leaves are just wilted, then remove the pan from the heat.

• 6

  Wipe the skillet clean and return it to the burner over medium-high heat with the avocado oil.

• 7

  Spoon the egg and chorizo filling into the center of the whole wheat tortilla, fold in the sides, and roll it up tightly.

• 8

  Place the burrito seam-side down in the hot skillet and toast for 1-2 minutes per side until the tortilla is golden brown and crispy.