NUTRITION

SERVINGS

INGREDIENTS

1 tsp avocado oil

0.25 cup russet potato

4 oz ground turkey chorizo

0.25 cup yellow onion

0.25 cup red bell pepper

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

3 large egg whites

1 medium whole wheat tortilla

PREPARATION

• 1

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

• 2

  Add diced russet potatoes and cook until golden and tender, about 8-10 minutes.

• 3

  Add the ground turkey chorizo, diced yellow onions, and red bell peppers to the skillet, breaking up the meat with a spatula.

• 4

  Season the mixture with smoked paprika, sea salt, and black pepper, cooking until the chorizo is browned and vegetables are soft.

• 5

  In a small bowl, whisk together the whole egg and egg whites, then pour the mixture into the skillet.

• 6

  Gently scramble the eggs with the chorizo and potato mixture until the eggs are just set and fluffy.

• 7

  Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.

• 8

  Spoon the chorizo and egg filling into the center of the tortilla, fold in the sides, and roll tightly into a burrito.