NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp onion powder

0.13 tsp cayenne pepper

1 large egg

0.5 cup egg whites

1 medium whole wheat tortilla

0.5 oz sharp cheddar cheese

0.5 cup baby spinach

0.25 cup red bell pepper

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk the ground turkey with smoked paprika, cumin, garlic powder, onion powder, and cayenne pepper until well combined.

• 2

  Heat 0.5 teaspoon of avocado oil in a non-stick skillet over medium-high heat. Add the turkey mixture and diced red bell pepper, breaking the meat apart with a spatula until browned and cooked through.

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until wilted. Remove the turkey and vegetable mixture from the pan and set aside.

• 4

  In a separate bowl, whisk together the whole egg and egg whites with sea salt and black pepper.

• 5

  Wipe the skillet clean, add the remaining 0.5 teaspoon of avocado oil, and pour in the egg mixture. Scramble gently over medium heat until just set, then fold the turkey mixture back into the eggs.

• 6

  Place the tortilla on a flat surface. Layer the egg and turkey mixture in the center and sprinkle with shredded cheddar cheese.

• 7

  Fold the sides of the tortilla inward and roll tightly to form a burrito.

• 8

  Place the burrito seam-side down back in the skillet over medium heat. Toast for 1-2 minutes per side until the exterior is golden and crispy.