NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground turkey

1 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

2 large Eggs

0.5 cup Egg whites

0.5 tsp Avocado oil

0.25 cup Red bell pepper

0.25 cup Red onion

1 cup Baby spinach

0.5 large Whole wheat tortilla

2 tbsp Fresh salsa

PREPARATION

• 1

  In a small mixing bowl, combine the ground turkey with smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, and sea salt until well incorporated.

• 2

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

• 3

  Add the seasoned turkey to the skillet and cook for 5-6 minutes, breaking it into small crumbles with a spatula until browned and cooked through.

• 4

  Stir in the diced red bell pepper and red onion, sautéing for another 3 minutes until the vegetables are tender-crisp.

• 5

  In a separate bowl, whisk together the whole eggs and egg whites, then pour the mixture into the skillet with the turkey and vegetables.

• 6

  Add the baby spinach and gently fold the mixture over medium-low heat until the eggs are scrambled and the spinach has wilted.

• 7

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

• 8

  Place the egg and chorizo scramble in the center of the tortilla, top with fresh salsa, and roll tightly into a burrito.