NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey chorizo

2 large eggs

0.25 cup egg whites

0.5 medium whole wheat tortilla

1 cup fresh baby spinach

0.25 cup red bell pepper

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp ghee

PREPARATION

• 1

  Finely dice the red bell pepper into small uniform pieces.

• 2

  Heat a large non-stick skillet over medium-high heat and add the ghee to coat the surface.

• 3

  Add the ground turkey chorizo and diced peppers to the skillet, cooking while breaking the meat apart until browned and crispy, about 6 minutes.

• 4

  In a small mixing bowl, whisk together the eggs, egg whites, nutritional yeast, sea salt, and black pepper until well combined.

• 5

  Add the fresh baby spinach to the skillet and stir for 1 minute until the leaves just begin to wilt.

• 6

  Reduce the skillet heat to medium and pour the egg mixture over the chorizo and vegetables.

• 7

  Gently scramble the eggs with a spatula until they are fully set but still moist and fluffy.

• 8

  Warm the whole wheat tortilla in a separate dry pan or over a low gas flame until it is soft and pliable.

• 9

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

• 10

  Place the assembled burrito back into the skillet for 1 minute per side until the exterior is golden brown and crisp.