NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1.5 oz Ground chorizo

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 cup Baby spinach

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a medium oven-safe skillet over medium-high heat.

• 3

  Add the ground chorizo to the skillet and cook until browned, breaking it up into small crumbles with a spatula.

• 4

  Stir in the diced yellow onion and red bell pepper, cooking for 4-5 minutes until the vegetables are tender and fragrant.

• 5

  Add the baby spinach to the pan and stir for 1 minute until just wilted.

• 6

  In a small bowl, lightly whisk the egg whites and pour them evenly over the chorizo and vegetable mixture in the skillet.

• 7

  Carefully crack the three whole eggs on top of the mixture, spacing them out evenly across the pan.

• 8

  Season the top of the eggs with the sea salt and black pepper.

• 9

  Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 10

  Remove from the oven and garnish with the fresh chopped cilantro before serving directly from the skillet.