Shrimp And Spinach Spirals

Shrimp And Spinach Spirals
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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
Prep Time
10
minutes
Cook Time
10
minutes
Servings
24
servings
Total time: 20 minutes
Ingredients
  • 4 tablespoon prepared pesto
  • 4 spinach tortillas (8 inches), warmed
  • 6 eggland's best eggs (large)
  • 1/2 cup baby salad shrimp
  • 2 tablespoon crumbled feta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon snipped chives
  • 2 teaspoon olive oil
Directions
  1. Spread the pesto over one side of each tortilla.
  2. In a small bowl, whisk together the eggs, shrimp, cheese, zest and chives.
  3. Heat an 8-inch skillet over medium heat; add 1/2 teaspoon of the oil.
  4. Pour 1/4 of the egg mixture into the pan. Cook 1 minute or until set.
  5. Turn and cook 1/2-1 minute more or until lightly browned.
  6. Place the omelet on a tortilla; roll up tightly. Repeat three times.
  7. Trim the ends of the tortillas then cut the roll-ups into 1-inch thick slices.
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