Sesame Omelet Spinach Spirals
Total TimePrep: 25 min. Cook: 10 min.
Makesabout 2-1/2 dozen (1/3 cup sauce)
- 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
- Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes.
- 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.
- Combine the sauce ingredients; serve with spirals.
Nutrition Facts1 each: 51 calories, 3g fat (1g saturated fat), 40mg cholesterol, 121mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
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Apr 27, 2011
The spinach component of this recipe is the tortillas. However, if you wanted to add a bit of fresh spinach on top of the cooked omelet before rolling it up, it would work fine.Taste of Home Test Kitchen
Apr 26, 2011
In the tortilla
Apr 26, 2011
Where is the SPINACH?