NUTRITION

SERVINGS

INGREDIENTS

1.5 oz turkey chorizo

2 large eggs

0.5 cup liquid egg whites

0.5 large whole wheat tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

0.13 whole avocado

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the turkey chorizo to the pan, breaking it into small crumbles with a spatula until browned and cooked through.

• 3

  Stir in the diced red bell pepper and yellow onion, sautéing for 3-4 minutes until the vegetables are tender.

• 4

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

• 5

  Pour the egg mixture into the skillet with the chorizo and vegetables, stirring gently to scramble.

• 6

  When the eggs are nearly set, add the baby spinach and fold until the leaves are just wilted.

• 7

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

• 8

  Place the sliced avocado in the center of the tortilla, top with the egg and chorizo scramble, and sprinkle with fresh cilantro.

• 9

  Roll the tortilla tightly into a burrito, tucking in the sides as you go.

• 10

  Optional: Place the rolled burrito seam-side down in the hot skillet for 1 minute to seal and add a golden crunch.