NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

2 oz ground pork chorizo

1 medium poblano pepper

0.25 cup red onion

0.5 tsp ghee

0.13 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Finely dice the poblano pepper and red onion into uniform pieces.

• 2

  Heat the ghee in a large non-stick skillet over medium-high heat.

• 3

  Add the ground chorizo to the skillet, breaking it into small crumbles with a wooden spoon until it is browned and the spices are fragrant.

• 4

  Add the diced poblano and onion to the pan, sautéing for 4-5 minutes until the vegetables are tender and the peppers have a slight char.

• 5

  While the vegetables cook, whisk together the whole eggs, egg whites, sea salt, and black pepper in a medium bowl until well combined.

• 6

  Lower the heat to medium and pour the egg mixture over the chorizo and peppers.

• 7

  Gently fold the eggs with a spatula, moving from the edges toward the center, until they are just set and fluffy.

• 8

  Remove from heat and serve immediately, topped with sliced avocado and fresh cilantro.