NUTRITION

SERVINGS

INGREDIENTS

1 oz ground pork chorizo

1 large egg

0.75 cup liquid egg whites

0.5 medium whole wheat tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

0.06 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Heat a non-stick skillet over medium-high heat and add the ground chorizo, breaking it apart with a spatula until browned and crispy.

• 2

  Add the diced onion and red bell pepper to the skillet with the chorizo, sautéing for 3-4 minutes until the vegetables are tender.

• 3

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

• 4

  Lower the heat to medium and pour the egg mixture over the chorizo and vegetables, stirring gently until the eggs are just set.

• 5

  Stir in the baby spinach during the last 30 seconds of cooking until wilted, then remove the mixture from the heat.

• 6

  Warm the tortilla in a separate pan, then fill the center with the egg and chorizo mixture and top with sliced avocado.

• 7

  Roll the burrito tightly, then place it back in the pan with avocado oil for 1 minute per side until the exterior is golden and crispy.