Eat this and lose 20lbs before summer

Ingredients

• 1 lb Ground Pork (double the original recipe for extra protein)
• 2 g Salt (for seasoning the pork)
• 1 g Black Pepper (freshly ground, for pork seasoning)
• 5 large Whole Eggs (room temperature)
• 7 large Egg Whites (separated from yolks; can use carton egg whites)
• 3 g Salt (for the egg mixture)
• 1 g Black Pepper (for the egg mixture)
• 20 g Milk (adds creaminess; any low‑fat milk works)
• 4 g Avocado Oil (about 1 tsp, for cooking eggs)
• 110 g Shredded Cheese (any meltable cheese, shredded fresh for best texture)
• 5 large Flour Tortillas (burrito‑size, regular low‑cost tortillas)
• spray as needed Water (to seal burrito edges)

Instructions

1. Season and Cook Pork

   Add 2 g salt and 1 g black pepper to the 1 lb ground pork, mix thoroughly, then spread the meat in a hot skillet. Flatten to maximize surface area and cook, stirring occasionally, until about 80 % of the meat is browned (Maillard reaction).

   Time: PT5M

   Temperature: medium‑high heat

2. Prepare Egg Mixture

   In a mixing bowl, combine 5 whole eggs, 7 egg whites, 3 g salt, 1 g black pepper, and 20 g milk. Whisk with an immersion blender or hand whisk until fully blended and slightly frothy.

   Time: PT3M

3. Shred Cheese

   Using a cheese grater, shred 110 g cheese (about 22 g per burrito). Place shredded cheese in a container and refrigerate until assembly.

   Time: PT1M

4. Scramble Eggs with Pork

   Add 4 g avocado oil to the skillet used for the pork, then pour in the egg mixture. Stir constantly, folding the meat into the eggs, until the eggs are just set but still slightly wet (about 2‑3 minutes). Transfer to a bowl and let cool for 10 minutes while you clean up.

   Time: PT5M

   Temperature: medium heat

5. Warm Tortillas

   Heat each tortilla in a dry skillet or microwave for about 10 seconds until pliable. Keep them stacked under a clean kitchen towel to stay warm.

   Time: PT1M

   Temperature: medium heat

6. Assemble Burritos

   Lay a warm tortilla flat, add an even portion of the pork‑egg mixture, then sprinkle 22 g shredded cheese on top. Fold the sides and roll tightly.

   Time: PT3M

7. Seal and Brown Burritos

   Lightly spray water along the seam of each rolled burrito, place seam‑side down in the hot skillet, and press gently. Sear for about 30 seconds per side until the outside is golden and the seam is sealed.

   Time: PT4M

   Temperature: medium‑high heat

8. Final Warm‑Through

   Place each seared burrito on a piece of parchment paper and microwave for 30 seconds (60 seconds if cold) until the cheese melts fully.

   Time: PT30S

9. Serve or Store

   Enjoy immediately or let cool completely, then wrap each burrito in foil or parchment and store in the refrigerator for up to 3 days.

   Time: PT1M

Nutrition Facts

Calories

561

Protein

41 g

Carbohydrates

40 g

Fat

26 g

Fiber

2 g