Shrimp And Spinach Spirals
Shrimp And Spinach Spirals
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
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
- 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.