4.5
2 ratings

Shrimp and Spinach Spirals

A winning combination of flavors
Courtesy of Eggland's Best

Omelets rolled up with pesto in warm tortillas then sliced make a quick and easy appetizer.

Recipe courtesy of Roxanne C., State Winner of "America's Best Recipe Contest"/Eggland's Best

Ready in
20
10
(prepare time)
10
(cook time)
24
Servings
43
Calories Per Serving

Ingredients

  • 4 Tablespoons prepared pesto
  • 4 spinach tortillas (8 inches), warmed
  • 6 Eggland's Best Eggs (large)
  • 1/2 Cup baby salad shrimp
  • 2 Tablespoons crumbled feta cheese
  • 1 Teaspoon lemon zest
  • 1 Tablespoon snipped chives
  • 2 Teaspoons olive oil

Directions

Spread the pesto over one side of each tortilla.

In a small bowl, whisk together the eggs, shrimp, cheese, zest and chives.

Heat an 8-inch skillet over medium heat; add 1/2 teaspoon of the oil.

Pour 1/4 of the egg mixture into the pan. Cook 1 minute or until set.

Turn and cook 1/2-1 minute more or until lightly browned.

Place the omelet on a tortilla; roll up tightly. Repeat three times.

Trim the ends of the tortillas then cut the roll-ups into 1-inch thick slices.