NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey chorizo

3 large eggs

1 medium whole wheat tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

1 cup fresh baby spinach

0 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp mild salsa

PREPARATION

• 1

  Heat a large non-stick skillet over medium-high heat with half of the avocado oil.

• 2

  Add the turkey chorizo, diced onion, and bell pepper to the skillet, breaking up the meat with a spatula until browned and crispy.

• 3

  In a small bowl, whisk the eggs with sea salt and black pepper until the yolks and whites are fully combined.

• 4

  Lower the heat to medium, add the remaining avocado oil, and pour the egg mixture into the skillet with the chorizo and vegetables.

• 5

  Gently fold the eggs with a spatula until they are just set, then stir in the baby spinach until wilted.

• 6

  Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until soft and pliable.

• 7

  Place the egg and chorizo mixture in the center of the tortilla, topping it with mild salsa and fresh cilantro.

• 8

  Fold in the sides and roll the tortilla tightly, then place the burrito back in the skillet for 1 minute per side until the exterior is golden and crispy.