NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Russet potato

1 tsp Extra virgin olive oil

2 slices Turkey bacon

0.75 cup Egg whites

1 large Egg

1 medium Whole wheat tortilla

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh salsa

PREPARATION

• 1

  Dice the Russet potato into small, uniform cubes to ensure even cooking.

• 2

  Heat the olive oil in a non-stick skillet over medium heat and add the potatoes, sautéing until they are golden brown and tender, about 8 to 10 minutes.

• 3

  In a separate small pan, cook the turkey bacon until it reaches your desired level of crispiness, then chop it into small pieces.

• 4

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

• 5

  Pour the egg mixture into the skillet with the potatoes and scramble gently until the eggs are just set.

• 6

  Toss in the fresh baby spinach and stir for 30 seconds until the leaves are slightly wilted.

• 7

  Warm the whole wheat tortilla in a dry pan for 15 seconds per side until pliable.

• 8

  Assemble the burrito by placing the egg and potato mixture in the center, topping with the crispy bacon and fresh salsa.

• 9

  Fold in the sides and roll tightly, then place the burrito seam-side down in the hot skillet for 1 minute to seal it and add a final crunch.