Sesame Omelet Spinach Spirals
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 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
Ingredients
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4 tablespoons tahini
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4 spinach tortillas (8 inches), warmed
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6 large eggs
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2 tablespoons each finely chopped green onion, sweet red pepper and canned water chestnuts
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2 tablespoons shredded carrot
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1 teaspoon minced fresh gingerroot
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1/4 teaspoon crushed red pepper flakes
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2 teaspoons sesame oil, divided
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DIPPING SAUCE:
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1/4 cup reduced-sodium soy sauce
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1 tablespoon minced fresh cilantro
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1 garlic clove, minced
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1 teaspoon sesame seeds, toasted
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1 teaspoon rice vinegar
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1 teaspoon sesame oil
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1/4 teaspoon grated orange zest
Directions
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1.
Spread tahini over tortillas. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes.
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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 3 times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices.
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3.
Combine the sauce ingredients; serve with spirals.
Nutrition Facts
1 spiral: 51 calories, 3g fat (1g saturated fat), 40mg cholesterol, 121mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
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