NUTRITION

SERVINGS

INGREDIENTS

3 oz Lean turkey chorizo

2 large Eggs

0.5 cup Liquid egg whites

0.5 large Whole wheat tortilla

0.5 cup Bell peppers

0.25 cup Red onion

1 cup Baby spinach

0 tsp Avocado oil

1 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the turkey chorizo, diced bell peppers, and red onion, cooking until the chorizo is browned and vegetables are tender.

• 3

  In a medium bowl, whisk together the eggs, egg whites, sea salt, and black pepper until well combined.

• 4

  Reduce the skillet heat to medium-low and pour in the egg mixture, stirring occasionally to create soft, pillowy curds.

• 5

  Toss in the baby spinach during the last minute of cooking, stirring until the leaves are just wilted.

• 6

  Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until soft and pliable.

• 7

  Place the egg and chorizo mixture in the center of the tortilla, garnish with Greek yogurt and fresh cilantro, and roll into a tight burrito.