NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.25 cup liquid egg whites

0.5 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

1 medium whole wheat tortilla

PREPARATION

• 1

  In a small mixing bowl, combine the ground turkey with smoked paprika, cumin, garlic powder, oregano, cayenne, sea salt, and black pepper until well incorporated.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the diced bell peppers and onions for 3-4 minutes until they begin to soften.

• 3

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

• 4

  In a separate bowl, whisk together the whole eggs and liquid egg whites, then pour them into the skillet with the turkey and vegetables.

• 5

  Gently scramble the egg and turkey mixture until the eggs are just set and no longer liquid, then remove the skillet from the heat.

• 6

  Place the tortilla in a separate dry skillet over medium heat for 30 seconds to soften, then fill the center with the egg and chorizo mixture.

• 7

  Fold the sides of the tortilla inward and roll tightly to form a burrito, then place it back in the hot skillet seam-side down.

• 8

  Press the burrito down with a spatula and toast for 1-2 minutes per side until the tortilla is golden brown and crispy.