NUTRITION

SERVINGS

INGREDIENTS

1 oz Ground pork chorizo

2 large Eggs

0.5 cup Egg whites

1 medium Whole wheat tortilla

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 cup Fresh baby spinach

0.13 whole Avocado

2 tbsp Fresh salsa

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

PREPARATION

• 1

  Heat avocado oil in a large skillet over medium heat.

• 2

  Add the diced red bell pepper and yellow onion, sautéing until the onions are translucent and slightly softened.

• 3

  Add the ground pork chorizo to the skillet, breaking it into small crumbles with a spatula until fully browned and cooked through.

• 4

  Stir in the fresh baby spinach and cook for 1 minute until just wilted.

• 5

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

• 6

  Pour the egg mixture into the skillet with the chorizo and vegetables, scrambling gently until the eggs are fluffy and set.

• 7

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

• 8

  Place the egg and chorizo mixture in the center of the tortilla, top with sliced avocado and fresh salsa, then fold the sides and roll tightly.