NUTRITION

SERVINGS

INGREDIENTS

1 medium whole wheat tortilla

1 large egg

0.5 cup liquid egg whites

3 oz ground turkey

0.25 cup russet potato

0.25 whole avocado

0.5 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp fresh salsa

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the diced russet potatoes with 0.5 tsp of olive oil, half of the sea salt, black pepper, and garlic powder.

• 3

  Spread the potatoes in a single layer and roast for 20 minutes until they are golden brown and crispy.

• 4

  While potatoes roast, heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium heat and brown the ground turkey until fully cooked.

• 5

  In a small bowl, whisk together the whole egg and liquid egg whites with the remaining salt, pepper, and garlic powder.

• 6

  Pour the egg mixture into the skillet with the turkey, add the baby spinach, and scramble until the eggs are set and the spinach has wilted.

• 7

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

• 8

  Place the turkey and egg scramble in the center of the tortilla, then top with the roasted potatoes, sliced avocado, and fresh salsa.

• 9

  Fold in the sides of the tortilla and roll it up tightly to serve.