NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey chorizo

0.75 cup liquid egg whites

1 large egg

1 medium whole wheat tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

0.13 whole avocado

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a non-stick skillet over medium heat, add the avocado oil and ground turkey chorizo, breaking it apart with a spatula until browned and cooked through.

• 2

  Add the diced red bell pepper and yellow onion to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 3

  In a small bowl, whisk together the large egg, liquid egg whites, sea salt, and black pepper until well combined.

• 4

  Pour the egg mixture into the skillet with the chorizo and vegetables, stirring gently to create soft, fluffy curds.

• 5

  Fold in the baby spinach during the last minute of cooking, allowing it to wilt slightly from the residual heat.

• 6

  Warm the whole wheat tortilla in a separate dry pan or over an open flame for 30 seconds until pliable.

• 7

  Place the egg and chorizo mixture in the center of the tortilla, top with sliced avocado, and roll tightly into a burrito.