Shrimp and Spinach Spirals
Shrimp is enjoyed fresh in the Bay Area. These omelets are rolled up with pesto in warm tortillas, then sliced making quick, easy and delicious appetizers.
Make This Recipe
Ingredients
- 4 tablespoons prepared pesto
- 4 spinach tortillas (8 inches), warmed
- 6 Eggland's Best Eggs (large)
- 1/2 cup baby salad shrimp
- 2 tablespoons crumbled feta cheese
- 1 teaspoon lemon zest
- 1 tablespoon snipped chives
- 2 teaspoon olive oil
Preparation
Spread the pesto over 1 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 till set.
Turn and cook 1/2-1 minute more or till lightly browned.
Place the omelet on a tortilla; roll up tightly. Repeat 3 times.
Trim the ends of the tortillas then cut the roll-ups into 1 inch thick slices.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 62 |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 53 mg |
| Sodium | 112 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | trace |
| Protein | 4 g |