Spinach & Avocado Egg Sushi

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Spinach & Avocado Egg Sushi
Prep Time
5 min
Cook Time
10 min
Yield
2 servings
Recipe by: Dawn Jackson Blatner, RDN

Take your love for sushi into a delicious breakfast dish!

Ingredients

  • 2 Eggland's Best Eggs (Large)
  • 1 tablespoon milk
  • 1 dash of Salt
  • 1 dash of ground Black Pepper
  • 1 large whole wheat tortilla (12 in.)
  • ½ avocado (mashed)
  • 1 cup fresh baby spinach

For the Spicy Sauce:

  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon Sriracha (or other hot sauce)
  • 1 teaspoon milk

Nutrition

Serving Size
1
Calories
231
Fat
14 g
  Saturated Fat
3 g
Cholesterol
178 mg
Sodium
420 mg
Carbohydrates
19 g
Dietary Fiber
3 g
Protein
10 g
Preparation

Coat a 10-in nonstick pan with cooking spray and heat on medium-low heat.

In a bowl, whisk together eggs, milk and season with salt and pepper.

Pour egg mixture into pan and cover with a lid. Do not scramble! Cook until set (about 3-4 minutes), flip and finish cooking (about 1-2 minutes).

Lay tortilla flat and spread with avocado leaving a 2-inch border around the edges. 

When eggs are finished cooking, place in the center of the tortilla and top with spinach.

Start at one end and roll tightly, but gently.

Coat the same skillet with nonstick spray and warm on medium-high heat.

Place roll seam-side down on skillet and brown slightly on both sides. Remove and allow to rest for 1-2 minutes. 

Spicy Sauce

Mix Greek yogurt, Sriracha and teaspoon of milk in small bowl.

 

Using a serrated knife, slice 1-inch size pieces, drizzle with spicy sauce and serve with chopsticks.

Filed Under: Breakfast and Brunch, Appetizer, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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