NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey chorizo

1 large Egg

0.5 cup Liquid egg whites

0.5 medium Whole wheat tortilla

0.5 cup Red bell pepper

1 cup Baby spinach

0 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the ghee in a large non-stick skillet over medium-high heat and sauté the diced red bell pepper for 3 to 4 minutes until softened.

• 2

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

• 3

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

• 4

  Reduce the heat to medium, add the baby spinach to the pan until just wilted, then pour in the egg mixture.

• 5

  Gently scramble the eggs with the chorizo and vegetables until the eggs are just set and no longer liquid.

• 6

  Warm the whole wheat tortilla in a separate dry pan for 15 seconds per side to make it pliable.

• 7

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

• 8

  Place the burrito seam-side down back into the skillet and sear for 1 to 2 minutes per side until the exterior is golden and crispy.