Ingredients: 3 medium sized eggs, yolks and

whites separated
1 tsp organic coconut oil or butter
1/2 a small red onion, finely
chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1/2 a pepper (any colour), diced
handful fresh coriander,
finely chopped
60g cooked chicken, sliced
1/2 a small avocado, cut into
small chunks
SERVES 1

Method: Whisk the egg whites for one minute.
Melt half of the oil or butter over a
medium heat in a skillet or frying pan.
Pour the egg whites into the pan, tilting
the base of the pan to spread them evenly.
Cook for around 1-2 minutes until the egg
is cooked through. Use a spatula to gently
loosen and slide onto a plate.
Sauté the onion with the remaining oil for
one minute then add the tomato, chilli,
pepper, coriander and chicken.

Whisk egg yolks and pour into the pan,
mixing well into the other ingredients.
Season with salt and pepper.
When the egg yolks are cooked, add the
avocado then spoon the mixture onto the
egg white. Roll the egg white up into a
burrito.

PER SERVING:
540 Calories
20g Carbs
43g Protein
32g Fat