Sesame Omelet Spinach Spirals

Name: Sesame Omelet Spinach Spirals
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 2-1/2 dozen (1/3 cup sauce)
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Roxanne Chan, Albany, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 01, 2023

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

TEST KITCHEN APPROVED

Sesame Omelet Spinach Spirals

Contest Winner

2 Reviews Add your review

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

Prep:25 min

Cook:10 min

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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

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Directions

1
Spread tahini over tortillas. 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 3 times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices.
3
Combine the sauce ingredients; serve with spirals.