NUTRITION

SERVINGS

INGREDIENTS

1 oz ground pork chorizo

1 large eggs

0.75 cup liquid egg whites

0.5 medium whole wheat tortilla

0.5 cup fresh baby spinach

2 tbsp red onion

2 tbsp bell pepper

2 tbsp salsa verde

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  Finely dice the red onion and bell pepper into small, uniform pieces.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat and sauté the chorizo, breaking it up with a spatula until browned and crispy.

• 3

  Add the onions and peppers to the skillet, cooking for 2-3 minutes until softened, then stir in the baby spinach until just wilted.

• 4

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

• 5

  Lower the heat to medium and pour the egg mixture into the skillet, scrambling gently until the eggs are set but still tender.

• 6

  Warm the tortilla in a separate dry pan for 30 seconds until pliable, then spread the Greek yogurt and salsa verde down the center.

• 7

  Spoon the chorizo and egg scramble onto the tortilla, fold in the sides, and roll tightly into a burrito.

• 8

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