NUTRITION

SERVINGS

INGREDIENTS

1 oz ground pork chorizo

1 large egg

1 cup liquid egg whites

1 medium whole wheat tortilla

1 cup fresh baby spinach

0.13 whole avocado

2 tbsp fresh pico de gallo

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  Heat avocado oil in a non-stick skillet over medium heat.

• 2

  Add ground pork chorizo and cook until browned and crispy, breaking it up with a spatula as it cooks.

• 3

  In a small bowl, whisk together the large egg, liquid egg whites, sea salt, and black pepper.

• 4

  Pour the egg mixture into the skillet with the chorizo, stirring gently to scramble until the eggs are just set.

• 5

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

• 6

  Warm the whole wheat tortilla in a separate dry pan or over a low flame for 30 seconds until soft and pliable.

• 7

  Place the egg and chorizo scramble in the center of the tortilla, then top with sliced avocado and fresh pico de gallo.

• 8

  Fold in the sides of the tortilla and roll it up tightly.

• 9

  Place the burrito back in the skillet seam-side down for 1 minute to seal the edge and create a golden, crispy exterior.