Name: Turkey and egg breakfast burrito
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 3 large egg whites; 1 large egg; 2 1/4 tsp taco seasoning; 8 olive oil cooking sprays; 60 g 10-inch whole wheat tortilla; 2 tbsp salsa; 1 oz fresh spinach, chopped; 1/8 tsp salt; 1 tbsp water; 1 tsp lime juice

Instructions

Prep 15 min · Cook 0 min

Coat a 10-inch nonstick skillet generously with cooking spray and set over medium-high heat. Add the ground turkey, taco seasoning, and water to prevent sticking. Cook for 5 to 6 minutes, breaking the meat into small crumbles, until browned and cooked through. Done when opaque in the center, 165°F.
Add the spinach to the skillet with the turkey. Cook for 2 minutes, stirring often, until wilted. Press the spinach against the bottom of the pan to evaporate any released liquid before proceeding.
In a small bowl, whisk the egg whites, whole egg, and salt. Lower the skillet heat to medium and pour in the egg mixture. Cook for 2 to 3 minutes, stirring gently to incorporate with the turkey, until the eggs are set but still soft. Stir in the lime juice and half of the salsa. Done when the whites set and the yolks still soft, 160°F.
Place the tortilla on a plate and microwave for 10 seconds until warm and pliable. Spoon the turkey and egg filling into the center of the tortilla and top with the remaining salsa. Fold in the sides and roll up tightly into a burrito.

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Ingredients

Instructions

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