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Sesame Omelet Spinach Spirals

Total Time

Prep: 25 min. Cook: 10 min.

Makes

about 2-1/2 dozen (1/3 cup sauce)

These pretty spirals would be perfect for a buffet of international hors d'oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food.—Roxanne Chan, Albany, California
Sesame Omelet Spinach Spirals Recipe photo by Taste of Home
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Ingredients

  • 4 tablespoons tahini
  • 4 spinach tortillas (8 inches), warmed
  • 6 large eggs
  • 2 tablespoons each finely chopped green onion, sweet red pepper and canned water chestnuts
  • 2 tablespoons shredded carrot
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons sesame oil, divided
  • DIPPING SAUCE:
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, minced
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon grated orange zest

Directions

  1. Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes.
  2. Heat a large nonstick skillet over medium heat; lightly brush with some of the oil. Pour 1/3 cup egg mixture into the pan; cook for 1 minute or until set. Flip egg mixture and cook 30 seconds to 1 minute longer or until lightly browned. Place omelet on a tortilla; roll up. Repeat three times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices.
  3. Combine the sauce ingredients; serve with spirals.

Nutrition Facts

1 each: 51 calories, 3g fat (1g saturated fat), 40mg cholesterol, 121mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

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